Description
A vibrant shrimp and spinach tagliatelle dish, that’s healthy, tasty and takes only 20 minutes to make.
Ingredients
- 10 ounces, weight Fresh Spinach Tagliatelle
- 3 Tablespoons Olive Oil
- 9 ounces, weight Raw Shrimp
- 1 clove Garlic, Finely Chopped
- 2 ounces, weight Sun-dried Tomatoes, Finely Chopped
- 1 pinch Salt
- ½ whole Lemon, Juice Only
- ½ cups White Wine
- 1 ounce, weight Fresh Basil, Torn Into Small Pieces
- 1 ounce, weight Vegetarian Parmesan, Grated
Preparation
Fill a large saucepan halfway with water. Add a pinch of salt and bring it to the boil. Add spinach tagliatelle and boil for 5 minutes. Once it’s ready, drain in a colander and set aside.
Whilst pasta is cooking, heat a large skillet pan (or deep frying pan) over medium-high heat and add olive oil. Throw shrimp into the pan with garlic, sun-dried tomatoes, salt, lemon juice and white wine. Cook each of the shrimp for 2 minutes on each side until completely pink and wine has reduced.
Take the skillet off heat and sprinkle fresh basil.
Plate up the tagliatelle and pour over the shrimp. Finish by sprinkling vegetarian Parmesan.
