Creamy Shrimp and Spinach Spaghetti

This is one of my absolute favorite spaghetti dishes that I make as often as Chris will allow it 😉 It is both quick and easy and then it tastes delicious – what more can one demand after a long day?

Actually I think that we had an extremely long day when I made this sunday evening… We spent last week driving from Atlanta to Austin Texas and back again – 15 hours each way! Well, we didn’t take it all on day but drove from Atlanta to New Orleans to celebrate Chris birthday and our 2nd wedding day, then drove to San Antonio to visit a friend followed by Austin. 45 minutes north east of Austin is a charming little town named Taylor. Taylor is one of those small towns that lost the Wallmart battle and many shops are closed and buildings abandoned. We drove all the way there from Atlanta to eat brisket at Louie Mueller BBQ and oh man, we were not led down. The place was as authentic as one can imagine when thinking of Texas BBQ and meat was prepared by a handful of artists. Actually they have all attended culinary school, but the beauty about this place is, that everything is made from the intuition of the cooks – there is not a single thermometer in the restaurant and the electric oven is only turned on to bake peach cobblers!
So if are ever in or around Austin, I can highly recommend this place for an authentic Texas BBQ experience 🙂 However, I must warn you a little bit… Don’t go there if you have hygiene issues. When I say it is authentic, I mean really authentic – there are no air conditioning and don’t be surprised if you find a cockroach or two in the dining room. But again, it is the best BBQ I have ever had, and I am definitely going there again some time.

Well to get back to this delicious spaghetti dish, we had a long drive home and non of really wanted to cook so we decided on something easy and quick. If you buy pre-washed spinach this dish does not take more than 15-20 minutes to make and it tastes wonderful. If you want it to be even quicker, you can buy shrimps that is already cleaned and ready to cook.

Hope that you like it and feel free to leave a comment with your thoughts and or suggestions 🙂

 

Ingredients (4 servings)

1 tbsp. butter

3 large banana shallots

1 red chili

2 garlic cloves

1 tbsp. fresh thyme

14 oz. spinach

1 lemon, zest

1/3 cup cream

1/4 cup parmesan cheese, shredded + more for serving

17 oz. spaghetti

20 wild caught tiger shrimps

Salt & pepper

 

First step is to prepare the spaghetti as recommended on the package label. I will, however, recommend that you cooked it a little less than described, as it will cook a little bit more when it gets into the spinach mixture. Pour into a colander when cooked.

Next step is to clean the shrimps from sand and intestines. The easiest way to do that, is to cut it open in the back with a scissor, removing the shell and rinsing it in ice cold water. Place the clean shrimps on some paper towel on a plate in the fridge.

Begin by washing the spinach very carefully and let it dry on paper towel or something similar while preparing the other ingredients. If possible, I will highly recommend that you buy pre-washed spinach as it is much easier and faster to work with and I honestly think that it is worth the extra dollar.
Then slice the shallots and chili and grate the garlic cloves. Remove the stem and seeds from the chili if you prefer a very mild chili taste or leave it in, if you are like me – a true chili fan 🙂

Next step is to melt the butter a medium-high heat (I made this portion on our Big Green Egg, but you can of cause make it on a regular stove as well) in a relatively large sauté pan – remember that all your ingredients including the cooked spaghetti will go in to the pan. Add shallots, chili, garlic, lemon zest and thyme to the melted butter and stir once in a while during the sauté process. Turn down the heat to medium and add the spinach when all the butter has been absorbed into the onions and stir to combine. Place a lid on the pan and leave it like that for 3-4 minutes – this gives the spinach time to release all the water without you interrupting it by stirring all the time (this was a mistake I made for many years cooking spinach – the more you stir, the more you ruin the texture of the spinach).

Shrimp and Spinach Pasta collage 1

Take the lid of the pan and let some of all the spinach water evaporate for a minutes or two before adding cream, parmesan and fresh black pepper. Stir carefully to combine and then leave it for a few minutes while you make the shrimps.
Fry the shrimps in a little bit of vegetable oil or butter or place them on the grill like I have done here. They only need a few minutes on each side, so make sure that you don’t forget while preparing the rest of the dish.

Shrimp and Spinach Pasta collage 2

Add the cooked and spaghetti to the spinach mixture when almost all the cream has evaporated. Stir carefully and season with salt and even more fresh black pepper.

Divide the spaghetti and spinach dish on four plates and place 4 shrimps on top of each. Then garnish with a little bit of grated parmesan cheese and serve with a warm French baguette and a cold glass of Chardonnay 🙂Shrimp and Spinach Pasta 11

Bon Appétit Friends!

Ingredients (4 servings)

1 tbsp. butter

3 large banana shallots

1 red chili

2 garlic cloves

1 tbsp. fresh thyme

400 g spinach

1 lemon, zest

80 ml cream

0.6 dl parmesan cheese, shredded + more for serving

500 g spaghetti

20 wild caught tiger shrimps

Salt & Pepper

Spinach and Almond Pesto

Pesto is one of those things that every one should have in their pantry. For years we bought it in the local super market, then we decided to buy it in the local Italian Deli and now we are making it our selves. It is as easy as boiling an egg and it only takes a few minutes.

This recipe is a pesto with spinach, almonds and parmesan cheese, but you can use all sorts of herbs, nuts and hard cheese.

That we chose to make a version with spinach, was actually because we had bought to much spinach at the local Farmers Market last wednesday and did not know what to use it for. So we decided to google ‘spinach recipes pictures’ and ended up with hundreds of pictures of meals containing spinach, but at that exact time none of it look appealing. Later the same day, we saw another blogger baking a cauliflower salad with basil pesto, and  we immediately new what to make of the remaining spinach 🙂

 

Ingredients (1/2 cup)

2 handfuls spinach

1/2 lemon, juice

1/3 cup quality olive oil

2 tbsp. grated parmesan cheese

8 almonds, roasted

Salt & Pepper

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Rinse the spinach thoroughly in cold water and leave it to dry on some paper towel (if you are in a hurry you can just dap it with paper towel to remove as much water as possible).

Place all ingredients in a blender and blend until smooth – it takes approximately 30-40 seconds. If you think that the pesto is a bit to thick and grainy, you can add more olive oil. Add one tsp. at a time, to prevent that it gets to thin.

Transfer to sterilized jar, seal and store in the refrigerator for up to 3 weeks.

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Serve as a dressing for raw cut vegetables, with pasta, tapas, or combine with sour cream and use as an alternative the the usual burger dressing.

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Bon Appétit!

Ingredients (2.5 dl)

2 handfuls spinach

0.5 lemon, juice

0.8 dl quality olive oil

2 tbsp. grated parmesan cheese

8 almonds, roasted

Salt & Pepper

Pasta with Salmon and Spinach

Are you eating fish regularly as recommended? Well, we try to but must admit that we don’t get as often as we would like. When we ask others, they say the same and also says that it is too expensive or they have trouble finding quick and easy recipes. This we are about to change with this 30 minute-guest-worthy pasta dish with spinach and salmon.

We will, in time, make many more easy dishes with fish and shellfish and you are very welcome to leave a comment with suggestions or link to great recipes 🙂 Hope that you will love the dish as much as we do!

 

Ingredients (2 servings)

2 pieces salmon

2 cups pasta

1/2 pound spinach

1 red chili, chopped

2 garlic cloves, minced

2 shallots, chopped

1/2 cup peas

3/4 cup cream

1/2 lemon, juice

1/8 cup parmesan, grated

Salt

Pepper

 

Clean the salmon in cold water and try it with paper towel. Season with salt and pepper and fry the skin side of the salmon on a dry pan until golden and crisp (4-5 minutes). Cover in tinfoil and bake in the oven at 350F for 15-20 minutes.

While baking the salmon you can make the rest of the dish. Cook the pasta as recommended on the package and let drip of in a colander.

Bring cream, lemon juice, garlic, chili and shallots to a boil and cook for 5-7 minutes at medium heat before adding the spinach. Cook until all the spinach has “collapsed” and season with salt and pepper. Then add the peas and the drained pasta. Stir to combine.

Take the salmon out of the oven after the recommended time. Remove the skin a pulled the meat into small pieces. Add the pulled salmon pieces to the pasta and spinach and stir gently to combine. If you stir to much you might ruin the salmon pieces and the dish will appear less delicious.

Arrange on a beautiful plate and sprinkle with grated parmesan cheese. Serve with a good piece of bread and a cold glass of white wine 🙂

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Bon Appétit!

Ingredients (2 servings)

2 pieces salmon

5 dl pasta

225 dl spinach

1 red chili, chopped

2 garlic cloves, minced

2 shallots, chopped

1.25 dl peas

2.25 dl cream

1/2 lemon, juice

0.3 dl parmesan, grated

Salt

Pepper