“It’s pasta night. You want something simple, light and healthy. Your motto for the night is’ no slaving over the hot stove’. Well, here is our go-to recipe for those days when you do want pasta but do not really want to watch sauces and meats simmering and bubbling endlessly. This beautiful shrimp with pasta & spinach is the perfect dinner when you want to whip up something in a jiffy”
There is something amazing about shrimps. Sweet and plump, they add just a touch of magic to even the most mundane dishes. The star ingredient in this quick-but-oh-so-delicious recipe is undoubtedly the Vannamei Shrimp. They are a no-fuss kind of crustacean. They are also quite ready to mix and mingle. Therefore, you can pair them up with any kind of vegetable and grain without fear of committing a culinary faux pas. Indian Vannamei Shrimps are absolute flavour bombs. They pack such a punch that you will need very few additional ingredients to make your dish into something special.
So, do not guilt trip yourself over serving up a quick dinner.
If you are making this dish with frozen shrimps, here is a tip which will save you much grief. Frozen shrimps should never be soaked in warm or hot water to defrost them. If you have the time, remove the shrimps from the freezer and place them in a colander in the fridge. If you are pressed for time, run the shrimps quickly under cold running water. The idea is to not let the shrimps stand in water because that will ruin its flavour.
This dish is super light and healthy. The paprika and red chilli flakes bring a subtle heat. The freshness and zest is packed in by the spinach, tomato and lemon. Here is one more reason to try out this recipe. If there are any leftovers after dinner (a rare possibility!), you can tupperware it for a home-packed office lunch. With no heavy sauces, it makes a delicious cold lunch.
The first step in your prep is to cook the pasta. Boil water. Add salt and a spoonful of olive oil. Throw in the pasta and cook until al dente. Drain and keep aside. Heat up a pan. On a low flame, put in half the olive oil and butter. Let the butter melt into the oil. Add half the garlic. When the fragrance of butter and garlic wafts in the air, add the shrimps. Be careful to keep the shrimps separate from each other. This ensures quick and even cooking. Keep an eye on the pan. After a minute or two, flip the shrimps over. By now, they should be a beautiful pink.
Here’s a reminder about making delicious shrimp dishes. The trick is not to overcook. The minute the shrimps take on a pink hue, you can be assured that they are perfectly done. Any more cooking and the shrimps will curl up in dismay and transform themselves into tough, inedible pieces of protein. Trust us, that is an experience you would not want to have.
When your shrimps are nice and pink, put in the tomatoes, spinach and the garlic. Again, this is a quick-cook moment. All you need to wait for is for the spinach to wilt. This barely takes a minute. When the spinach leaves start getting wrinkled and wet, add in the chilli flakes, pasta and half the parmesan cheese. Stir well, until the cheese melts and coats the pasta giving it a yummilicious creamy texture. Squeeze in a dash of lemon juice and adjust the seasonings. Give a final twirl and switch off the gas. Transfer the pasta into a serving dish and garnish with the remaining parmesan cheese.
That’s it. Your pasta is ready. Serve it with hot, toasted garlic bread and a white wine. Enjoy your quick fix, healthy dinner made with minimal ingredients. The fact that it is loaded with goodness just makes it that much more enjoyable. The vitamin packed spinach and the protein loaded shrimp make a great combination!
