Green pasta with shrimp
The spinach tagliatelle are good and goes well with the shrimps. It is ideal to bring color and cheer to the table. If you find spaghetti fettuccine with creamy sauce too heavy for summer meals, this is a great alternative. It’s elegant, great for a weeknight meal, and good enough for a celebratory meal with family and friends.
400g Homemade Spinach Tagliatelle
500g fresh shellfish or just shrimps
1 clove minced Garlic
Red pepper and paprika
1 tablespoon Extra virgin olive oil
250g cherry tomatoes
Bring 2L of salted water to boil in a large saucepan.
Meanwhile, in a large skillet over medium heat, heat the olive oil and add 1 clove of minced garlic and cook until fragrant. Add fresh shrimps and cook for 1 minute on one side and on other side until pink. Make sure shrimps are not crowded. Generously sprinkle paprika and salt. Then add the tomatoes and minced parsley.
While it’s cooking, Add pasta to boiling water for about 3-4 minutes.
Squeeze the juice of 1/4 lemon all over the shrimp and stir. Cook for another 3-5 more minutes. Mix everything well and remove from heat. Stir the Spinach Tagliatelle into the sauce until well combined. Serve immediately with Parmesan on the side.
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