Spinach sauce with shrimp and pasta

Ingredients for 2 servings:

• 250 g creamed spinach
• 1 shot of condensed milk or milk
• 300 g pasta
• 250 g prawns, natural, peeled
• some salt and pepper
• Paprika powder
• curry powder
• 1 tbsp, heaped cornstarch
• 2 tbsp olive oil
• 1 dashes lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Heat the creamed spinach in a saucepan until thawed. Then season with salt and pepper and add the milk. Stir well and simmer on low heat. Cook the pasta in salted water according to the package instructions. Rinse the shrimp with water and pat dry on a kitchen towel. Place in a bowl with a lid (or a freezer bag) and season. Sprinkle the cornstarch over the spinach and shake well until the cornstarch is distributed. Heat oil in a pan and fry the shrimp on both sides until they have shrunk back. Deglaze with lemon juice. Drain the pasta and arrange on a plate with the spinach and shrimp. Serve sprinkled with Parmesan cheese, if desired.