Spaghetti with shrimp – spinach – cream sauce

Ingredients for 4 servings:

• 2 shallots
• 2 cloves garlic
• 2 tbsp oil (olive oil)
• ¼ liter wine, white, dry
• 100 g leaf spinach
• 250 g shrimp (frozen or fresh)
• 400 g cream
• 400 g pasta (spaghetti)
• 3 tbsp Parmesan
• 1 bunch of parsley
• Salt
• pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the shallots and garlic and sauté in olive oil in a saucepan until translucent. Deglaze with the white wine and cream, season with salt, pepper, and a little lemon juice, and reduce slightly. Meanwhile, blanch the spinach and then add it to the sauce. Cook the spaghetti in salted water until al dente. Add the shrimp to the sauce and simmer over low heat for three minutes (about five if using frozen shrimp). Do not cook any longer, as this will cause the shrimp to become tough. Drain the spaghetti and mix it with the sauce along with the chopped parsley. Serve sprinkled with Parmesan cheese. If you like, you can add dried, pickled tomatoes to the sauce and cook them while it cooks. Instead of fresh spinach, you can also use frozen, portioned spinach. A light white wine (as used in the recipe) or a light rosé goes best with this. Good luck!