Thursday, December 9, 2010
Shrimp and Spinach Pasta
A couple of weeks ago a saw a nice shrimp pasta recipe at big mama's blog. And I remembered right away the shrimp pasta at Vapiano's, a chain of Italian restaurants. First time I tried it I really liked it and so I tried to recreate it at home with some changes. I think the original recipe was without cream and also walnuts are used instead of pine nuts. But I really like it with cream, it's more full (and more fatty as well!)
500gr penne or shells pasta
200gr spinach, roughly chopped
30-35 medium peeled shrimps
3 large, ripe tomatoes, diced
1 cup sour cream, preferably low fat
3-4 tbsp green pesto
3 tbsp pine nuts
3 cloves garlic, finely chopped
1. Bring a large pot of lightly salted water to a boil. Throw in the shrimps and cook for a couple of minutes. Fish the shrimps out and cook the pasta in the same water for about 10 minutes, until al dente.
2. In a small pan mix the cream, pesto and garlic and cook on a low heat for 3-5 minutes. Don't overcook it or the cream and pesto will start separating.
3. Drain the pasta and put it back to the pot. Add the spinach, tomato, nuts and top with the sauce. Season with salt and pepper to taste. Mix well. Serve with a generous amount of Parmesan cheese.