Pasta with shrimp and spinach

Ingredients for 2 servings:

• 180 g pasta
• 300 g shrimp(s), frozen, cooked
• 500 g spinach, fresh
• 125 g whipped cream
• 100 ml white wine
• 1 clove(s) garlic
• 1 tbsp olive oil
• some basil leaves
• Salt
• pepper
• 50 g Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Thaw the shrimp overnight in the refrigerator. Wash the fresh spinach and remove the stems. Peel and trim the shrimp. Dice or press the garlic clove. Grate the Parmesan cheese. Finely chop the basil leaves. Cook the pasta in a 5-liter pot according to the package instructions. Drain the cooked pasta in a colander. Briefly heat the shrimp and garlic in hot olive oil in the same pot. Deglaze with white wine and season with salt and pepper. Add the chopped basil, cream, spinach, and the cooked pasta from the colander and simmer until the spinach collapses, stirring and mixing several times. This only takes a few minutes (maximum 5 minutes). Add the Parmesan cheese and stir. Wait until the Parmesan cheese binds with the white wine and cream. The special thing about this dish is the briefly steamed fresh spinach. A 5-liter pot is required to prepare the dish to accommodate the 500g of fresh spinach. For more people, you’ll either need a larger pot or stick with 500g of fresh spinach. The minimum per person is 125g of fresh spinach.