Spaghetti with spinacci, gorgonzola and scampi

Ingredients for 4 servings:

• 400g spaghetti
• 1 onion(s)
• 3 m.-large mushrooms
• 2 cloves garlic
• 1 tbsp olive oil
• 200 g leaf spinach
• 100 ml vegetable stock
• 100g Gorgonzola
• 125 ml dry white wine
• ½ bunch parsley, chopped
• 200 g sour cream
• n. B. Salt
• n. B. Pepper, from the mill
• 1 pinch of ground nutmeg
• 125 g cooked prawns
• 80 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Spaghetti with shrimp, spinach and Gorgonzola

Dice the onions, scrub the mushrooms clean and slice them. Slice the garlic cloves and finely chop the parsley. Sauté the onions in half the oil, add the spinach leaves and garlic, and add the stock after about 5 minutes. Dice the Gorgonzola, add it to the pot along with half the parsley and the wine, and leave it on the stove over low heat. Just before serving, add the shrimp and sour cream to the sauce base and heat gently for another 5 minutes. Do not boil, or the sour cream will curdle. Season with salt, pepper, and nutmeg. Heat water with salt in a second pot until boiling, and cook the tagliatelle al dente according to the package instructions. Drain the pasta, arrange on plates, pour the sauce over it, and sprinkle with freshly grated Parmesan cheese. Garnish with the remaining parsley and serve immediately. Tip: If you like, you can fry salmon cubes and serve them on top of the spaghetti.