Shrimp Spinach Pasta

A simple and delish one-pot wonder you can cook in under 30 minutes! Creamy pasta with shrimps and spinach. Absolutely delicious!!!!!

Ingredients

Ingredients
Servings:
g
Pasta
g
Tomato Sauce
Garlic Clove
Yellow Onion
g
Baby Spinach
ml
Water
read in the instructions
ml
White Wine
g
Shrimps
frozen
g
White Tiger Shrimps
Olive Oil
Handful Fresh Parsley
Salt & Pepper to taste
Calories
per serving
522
Carbs
68
Protein
34
Fat
9

Instructions

Preparing In The Kitchen
  1. Defrost the frozen shrimps, wash and dry the fresh white tiger shrimps.
  2. Drizzle some olive in a big pot (dutch oven) and add chopped onions, cook it until slightly golden then add crushed garlic and cook for another minute.
  3. Add shrimps and stir well and pour in the wine, season with salt and pepper and cook until liquid is gone.
  4. Then add half of the tomato sauce, stir it all well. Add the water and the pasta.
  5. Stir all well and cook on a medium heat, now the tricky part is to add more tomato and water if needed because pasta will absorb the liquid, so you need to be careful all the time to add liquid step by step.
  6. Once pasta is al dente add handful baby spinach and stir it well.
  7. Sprinkle over fresh chopped parsley and you are ready to serve.

Preparing In The Kitchen
  1. Defrost the frozen shrimps, wash and dry the fresh white tiger shrimps.
  2. Drizzle some olive in a big pot (dutch oven) and add chopped onions, cook it until slightly golden then add crushed garlic and cook for another minute.
  3. Add shrimps and stir well and pour in the wine, season with salt and pepper and cook until liquid is gone.
  4. Then add half of the tomato sauce, stir it all well. Add the water and the pasta.
  5. Stir all well and cook on a medium heat, now the tricky part is to add more tomato and water if needed because pasta will absorb the liquid, so you need to be careful all the time to add liquid step by step.
  6. Once pasta is al dente add handful baby spinach and stir it well.
  7. Sprinkle over fresh chopped parsley and you are ready to serve.

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