Pasta with Shrimp (Prawn) and Spinach, and a tad of parmesan, a quick dish that is ready in under 30 minutes, ideal for a midweek dinner when time is ever so precious. Flavourful, and so garlicky, with just a hint of lemon, this homemade pasta recipe is simple, but absolutely delicious.
To avoid any misunderstanding, shrimp and prawn means exactly the same thing. While Shrimp is the American term of seafood, prawn is the English version. Since I live in the UK, it comes a lot easier to say prawn, although when I was in Romania I learnt about shrimp in school. So, there you go, both terms are ok to be used (right?).
With shrimp/prawn, one could either have a love or hate relationship. Some might find them not that appealing, others would have tons of shrimps and still ask for more. I used to be part of the first category of people, up until I discovered that cooked nicely, they can be so delicious.
Just plain shrimps would have exactly this taste: plain and boring, nothing special. But add some garlic or some fiery spices and you won’t stop eating them. I do love garlic, I must have said it thousands of times already, although for some reasons, I seem to stomach it easier if it is cooked, rather than raw. And luckily, most of the dishes could have some garlic added.
How do you make shrimp (prawn) and spinach pasta?
First, cook the spaghetti according to the packet instructions. Once cooked, drain, toss with a bit of olive oil, and set aside. To cook the shrimp, heat up the oil in a pan, add the minced garlic and ginger, sautee for a few seconds to release the flavours, then add the shrimp and cook until the shrimp changes its colour.
Don’t overcook the shrimp, otherwise it becomes hard and rubbery! Add the spinach, and toss so that it can whilt, then in goes the cooked pasta, sprinkle some parmesan over, season with salt and pepper, and drizzle over some lemon juice.
And that’s it! Your pasta is ready! No unnecessary sauces, just the real deal! It also makes a great packed work lunch, and that will save you wasting money on a bough lunch, which we all know how expensive it can be. A take-away pasta dish wouldn’t be under at least £6-£7. And if you think that’s not too bad, well, in a month, that does add up.
If you’ve tried my PASTA WITH SHRIMP AND SPINACH or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Pasta with Shrimp and Spinach, a quick dish that is ready in under 30 minutes, ideal for a midweek dinner when time is ever so precious. Flavourful, filling, and so garlicky.
- 1/4 packet spaghetti
- 160 g king prawns (shimp) (peeled and cooked)
- 1 cup fresh baby spinach
- 4 garlic cloves
- 1/2 tsp grated ginger
- 1/4 tsp salt
- a pinch of pepper
- 1/2 tbsp olive oil
- 1 tbsp grated parmesan cheese
- juice from one lemon
Cook the spaghetti according to the packet instructions.
Drain the water, toss with a bit of olive oil and set aside.
Add some oil to a pan and heat it up.
Use a garlic presser to mince the garlic cloves.
Add the garlic and ginger to the pan and stir for 30 seconds, then in go the prawns.
Give them a good stir, add the spinach and cook for 2 minutes.
Mix in the spaghetti, season with salt and pepper and add some lemon juice to taste. This can be omitted altogether if you like.
Sprinkle some parsmesan cheese and remove from the heat.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.