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Creamy Shrimp Pasta with Spinach and Cherry Tomatoes
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Creamy Shrimp Pasta with Spinach and Cherry Tomatoes

30 minServes 3Nutri-Score C€€
from @tagesrezept163 imports2 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • olive oilPantry30 ml
  • shrimp (peeled and deveined)Fish400 g
  • garlic (minced)Produce3 pieces
  • saltSpices5 g
  • sweet paprikaSpices4 g
  • chili (crushed)Spices2 g
  • butterDairy30 g
  • lemon (juiced, zest optional)Produce1 piece
  • creamDairy200 ml
  • pastaGrains300 g
  • baby spinach (washed)Produce100 g
  • cherry tomatoes (halved)Produce200 g
  • parsley (chopped)Produce10 g
  • parmesan (grated)Dairy40 g

per serving

Nutrition

782kcal

Carbs
78 g
Proteins
38 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Grater

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain, keeping a little cooking water.
    Step 1

  2. Sear the shrimp

    • Heat the olive oil in a frying pan over medium-high heat.
    • Season the shrimp with salt, sweet paprika and chili, then sear them until pink on both sides.
    • Remove the shrimp from the pan and set aside.
    Step 2

  3. Build the sauce

    • Melt the butter in the same pan and sauté the garlic until fragrant.
    • Add the cherry tomatoes and cook until they soften.
    • Pour in the cream and simmer gently, then stir in the baby spinach until wilted.
    • Add the lemon juice and grated parmesan and stir until smooth.
    Step 3

  4. Combine and serve

    • Return the shrimp to the pan with the pasta and toss to coat, loosening with a splash of pasta water if needed.
    • Season to taste and serve topped with parsley and extra parmesan.
    Step 4
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