Spaghetti with scampi and spinach

Ingredients for 4 servings:

• 350 g scampi, peeled and cooked
• 3 tbsp olive oil
• 1 lemon(s), squeezed
• 3 garlic cloves
• Salt
• Black pepper, freshly ground
• 400 g fresh spinach or 300 g frozen spinach
• 3 tbsp butter
• Nutmeg, freshly grated
• 400g spaghetti

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

delicious

Place the scampi side by side on a platter or in a deep dish. Mix the olive oil and lemon juice in a small bowl. Peel the garlic cloves and press two into the marinade. Season with salt and pepper, pour over the scampi, mix well, and let the scampi marinate for about 30 minutes. Meanwhile, bring plenty of salted water to a boil. Sort, wash, and drain the spinach. Thaw the frozen spinach. Melt 2 tablespoons of butter in a saucepan, add the spinach, and sauté for about five minutes. Sauté the frozen spinach for a little longer. Press in the remaining garlic clove and roughly chop the spinach in the pan. Season with salt, pepper, and nutmeg. Cook the spaghetti in boiling salted water according to the package instructions. Remove the scampi from the marinade. Heat the remaining butter in a pan and cook the scampi over medium heat for about two minutes. Drain the spaghetti, let it drain and mix it with the spinach and scampi in a large, preheated bowl.