Ingredients
Tagliatelle – 450 g
Shrimp – 450 g
Cherry tomatoes – 500 g
White dry wine – 150 ml
Fresh spinach – 150 g
Bulb onion – 100 g
Evolia sunflower oil – 50 ml
Garlic – 6 cloves
Basil – 40 g
Parsley – 20 g
Parmesan cheese – 80 g
Butter – 100 g
Lemon juice – 1 tbsp
Salt – 1 tsp
Ground black pepper – 1 tsp
Ground red pepper (hot) – ¼ tsp
Step 1
Cook the pasta al dente following the instructions on the package. Drain. Pour the pasta into the colander to drain excess water. Toss the drained pasta in 1 tablespoon of sunflower oil to prevent it from sticking together. Leave aside.
Cook the pasta al dente following the instructions on the package. Drain. Pour the pasta into the colander to drain excess water. Toss the drained pasta in 1 tablespoon of sunflower oil to prevent it from sticking together. Leave aside.
Step 2
Peel and dice the onion into small cubes. Rinse the spinach, parsley and basil, remove the stems and cut the leaves into large strips.
Peel and dice the onion into small cubes. Rinse the spinach, parsley and basil, remove the stems and cut the leaves into large strips.
Step 3
Heat the sunflower oil in a large deep frying pan over high heat. Add diced onion and cherry tomatoes. Cook, stirring occasionally, for 5 minutes until the tomatoes begin to burst and lose their shape.
Heat the sunflower oil in a large deep frying pan over high heat. Add diced onion and cherry tomatoes. Cook, stirring occasionally, for 5 minutes until the tomatoes begin to burst and lose their shape.
Step 4
Add the garlic and red hot pepper. Cook just 30 seconds until the garlic releases its flavor. Add shrimp, salt and black pepper (it is recommended to take raw shrimp, to keep it from getting “rubbery” during the cooking process). Reduce heat to medium. Cook the shrimp for about 2–3 minutes per side until it turns pink.
Add the garlic and red hot pepper. Cook just 30 seconds until the garlic releases its flavor. Add shrimp, salt and black pepper (it is recommended to take raw shrimp, to keep it from getting “rubbery” during the cooking process). Reduce heat to medium. Cook the shrimp for about 2–3 minutes per side until it turns pink.
Step 5
Pour 150 ml of wine into the pan and simmer for 2 minutes. Then add the spinach, parsley, basil, and lemon juice. Cook until the spinach is bright green. Remove from heat.
Pour 150 ml of wine into the pan and simmer for 2 minutes. Then add the spinach, parsley, basil, and lemon juice. Cook until the spinach is bright green. Remove from heat.
Step 6
Mix tomato and shrimp sauce with pasta and butter. Grate parmesan cheese and sprinkle over the pasta. Season with salt and pepper (optionally). Serve with a lemon wedge, fresh parsley and cheese.
Mix tomato and shrimp sauce with pasta and butter. Grate parmesan cheese and sprinkle over the pasta. Season with salt and pepper (optionally). Serve with a lemon wedge, fresh parsley and cheese.