Pasta nests with shrimp and spinach

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 300 g leaf spinach, frozen
• 250 g shrimp(s), frozen, thawed
• 300 g cherry tomatoes
• 5 tbsp pine nuts
• 4 eggs
• 200 ml whipped cream
• 125 g Parmesan, grated
• 2 garlic cloves
• 2 tbsp olive oil
• some thyme sprigs, fresh
• some arugula
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 180°C (top/bottom heat). Thaw the spinach or cook it in a saucepan or microwave according to the package instructions. Wash and halve the cherry tomatoes. Rinse the shrimp under cold water and pat dry. Lightly toast the pine nuts in a dry pan and set aside. Cook the pasta in boiling salted water until al dente and drain. Meanwhile, peel the garlic, thinly slice it, and fry it in the olive oil. Remove and set aside. Fry the shrimp in the oil for about 2 minutes and also remove them. Add the cherry tomatoes and spinach to the pan for a few minutes and season with salt, pepper, and nutmeg. Whisk the eggs with the cream and season with salt, pepper, and nutmeg. Mix the pasta with the garlic, vegetables, shrimp, pine nuts, and half of the Parmesan cheese. Lightly grease a muffin tin with oil and place a strip of parchment paper overlapping each hole to make it easier to remove the finished pasta nests from the tin. Spoon the pasta mixture into the holes, pour over the egg and cream, and sprinkle with the remaining Parmesan cheese. Bake in the oven for about 20 minutes, until golden brown. Remove from the tin and garnish with the thyme and arugula. This recipe makes about two pasta nests per person. They’re perfect as a starter or, perhaps, served with a colorful salad, as a main course.