Spaghetti with shrimp, spinach and mushrooms

Ingredients for 4 servings:

• 250 g shrimp(s) (frozen)
• 400 g creamed spinach (frozen)
• 75 ml white wine
• 75 ml broth
• 1 pack of parsley (frozen)
• 200 g mushrooms
• 2 small onions
• 3 cloves garlic
• 1 tbsp butter
• 1 tbsp olive oil
• Salt from the mill
• Pepper from the mill
• Chili flakes, dried, from the mill
• 500g spaghetti
• nutmeg

Instructions

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

Thaw and rinse the prawns. Peel and finely dice the onions and garlic. Heat the butter and olive oil in a large non-stick pan and fry the onions and garlic until translucent. Deglaze with white wine and stock. Add the creamed spinach. Simmer for about 10 minutes, until the spinach is thawed. Meanwhile, trim and slice the mushrooms and add them to the pan. Add the parsley. Meanwhile, cook the spaghetti in boiling salted water until al dente. Just before the pasta is tender, add the thawed prawns to the pan, turn off the heat, and let everything simmer. Season to taste with salt, pepper, chili flakes, and nutmeg. Drain the pasta. Plate everything and serve immediately. Tips for non-stick pasta: Reserve some of the cooking water, add it to the drained pasta in small sips, and mix well—repeat if necessary. This prevents the starch layer from being lost during the rinsing process. Also, don’t add oil to the cooking water, as this will make the pasta too slippery and prevent it from absorbing the sauce.