Pasta with scampi and spinach

Ingredients for 2 servings:

• 250 g scampi or shrimp, fresh or frozen
• 150 g spinach, fresh or frozen
• 400 g whipped cream
• 250 g pasta, e.g. tagliatelle
• 1 m.-sized onion(s)
• 2 cloves garlic
• 2 tbsp, heaped pesto (basil pesto)
• 1 chili
• 200 g cherry tomatoes
• some pepper
• some salt
• some olive oil
• 1 piece(s) Parmesan, grated
• Water for the pasta

Instructions

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

from the wok

For the sauce, I use a wok, but a saucepan will also do. Heat the pan. Dice the onions and finely chop the garlic and chili. Once the pan is hot, add a splash of olive oil. Fry the thawed or fresh scampi with the onions, garlic, and chili. Once everything has browned nicely, add the cream and bring to a boil, stirring occasionally. As soon as the cream is boiling, stir in the pesto to taste, seasoning occasionally. I like it a bit more pesto-like with 3 heaped tablespoons. Season with pepper and a little salt. Now add the thawed or fresh spinach to the sauce. Quarter the cherry tomatoes and add them to the sauce. Simmer over low heat, stirring occasionally, until the pasta is tender. If the sauce is too runny, add some grated Parmesan cheese. While the sauce is preparing, heat the water for the pasta in a kettle. Cook the pasta in a separate pot in hot, salted water. When the pasta is done, drain it in a sieve and then add it directly to the sauce and mix everything together.