Usuba
Pasta with Shrimp and Spinach in Lemon Sauce
A light and aromatic dish with royal prawns, fresh spinach and citrus notes. Cherry tomatoes and herbs create a bright flavor, while lemon juice adds freshness. Cooks quickly and is perfect for a dinner for two.
- Total
- 30 min
- Standard serving
- 488.9 g
Ingredients
Total 14- Royal Shrimp
150 g≈ 8 pcs - Lemon zest
2 g≈ 1 tsp - Ground red pepper
to taste≈ 1/4 tsp - Thyme
0.875 g≈ 2/3 sprig - Oregano
0.375 g≈ 1/2 tsp - Basil
0.375 g≈ 1/2 tsp - Olive oil
15 ml≈ 1 tbsp - Garlic
3 g≈ 1 clove - Cherry tomatoes
100 g≈ 6.5 pcs - Spinach
75 g≈ 1/2 bunch - Lemon juice
15 ml≈ 1 tbsp - Noodles
125 g - Sea salt
to taste - Black peppercorns
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Mix half of the lemon zest with ground red pepper, chopped thyme, oregano and basil, a pinch of salt and pepper. Sprinkle this mixture over the shrimp and let sit for 10–15 minutes.
- 2
Step 2
Heat olive oil in a pan over medium heat. Sauté the chopped garlic for about 30 seconds. Add cherry tomatoes and the remaining lemon zest. Season with salt and pepper and simmer for 2 minutes.
- 3
Step 3
Arrange the shrimp in a single layer on the pan and fry for 2 minutes on one side. Flip and cook for another 1 minute until heated through. Stir the tomatoes occasionally.
- 4
Step 4
Boil the noodles in salted water until al dente.
- 5
Step 5
Drain the pasta, reserving about 100 ml of the water it was cooked in. Pour this water into the pan with the shrimp and stir. Add the pasta together with the spinach leaves. Pour in the lemon juice and mix.
- 6
Step 6
Adjust salt and pepper to taste. Serve with crispy bread and grated Parmesan.
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