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You are here: Home / Main Meals / Spinach Tagliatelle with Shrimp

Spinach Tagliatelle with Shrimp

March 15, 2017 by Laura 2 Comments

Now that we live near the coast, both Matt and I have been enjoying all the wonderful fresh seafood now available to us. In particular, we’ve been eating a ton of shrimp because there are just so many mouth-watering ways to eat it.

Spinach tagliatelle with shrimp

With this in mind, we’ve been testing out a bunch of different ways to cook with shrimp. If you’re a regular follower of the blog then you’ll notice that I’m creating a lot of shrimp recipes of late.

Another love of mine is pasta.

In all honesty, we try not to eat too much pasta because it often becomes our go-to meal choice when we’re feeling lazy. The process of me opening a bag of dried fusilli has almost become synonymous with either me or Matt feeling tired! The proceeding mounds of cheese that get piled into it don’t often help with our ‘healthy eating’ plans either.

Spinach tagliatelle with shrimp

Considering this, I wanted to create a pasta dish that felt a lot lighter and was much healthier than our naughty mac n cheese recipe!

This is where the idea of a spinach tagliatelle came from. You can get this dried or fresh from a lot of supermarkets now, but if you’re feeling adventurous then you can make your own pasta following our homemade pasta recipe – the only difference is that you blend up around 10oz of spinach and add it to the eggs.

That said, you don’t need to make your own. For this recipe, I purchased some fresh pasta from our local grocery store.

Print
Spinach Tagliatelle with Shrimp

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 2 people

Serving Size: 411g

Calories per serving: 668

Fat per serving: 27.6

Spinach Tagliatelle with Shrimp

Ingredients

  • 250g uncooked shrimp (usually around 10 individual shrimp)
  • 30g fresh basil (torn into small pieces)
  • 100ml white wine
  • 50ml olive oil
  • 50g sun dried tomatoes (finely chopped)
  • 1 clove garlic (finely chopped)
  • Juice of half a lemon
  • 20g of vegetarian Parmesan (grated)
  • 300g fresh spinach tagliatelle
  • Pinch of salt

Method

  1. In a large saucepan, fill it halfway up with water, add a pinch of salt and bring it to the boil.
  2. Add the spinach tagliatelle to the saucepan and boil for 5 minutes. Once it's ready, drain it in a colander and leave it to one side.
  3. Whilst the pasta is cooking, heat a large skillet pan (or deep frying pan) over a medium-high heat and add the olive oil.
  4. Throw the shrimp into the pan with the garlic, sun dried tomatoes, salt, lemon juice and white wine. Cook each of the shrimp for 2 minutes on each side until they're completely pink and the wine has reduced down.
  5. Take the skillet pan off the heat and sprinkle over the fresh basil.
  6. Plate up the tagliatelle and pour over the shrimp. Finish by sprinkling over the vegetarian Parmesan.
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Spinach tagliatelle with shrimp 8

 

Spinach Tagliatelle with Shrimp Nutritional Information

Filed Under: Main Meals Tagged With: basil, garlic, lemon, olive oil, parmesan, Pasta, shrimp, sun dried tomato, under 1000 calories, Under 20 Minutes, white wine

About Laura

Cupcake extraordinaire, carrot-lover and hater of anything banana-based!

« Cous Cous and Roasted Vegetable Stuffed Tomatoes
Guacamole Quesadillas »

Comments

  1. Asan Khana Pakana says

    June 11, 2017 at 5:02 pm

    It is looking an awesome recipe, I must try it in coming days.

    Reply
  2. Kim says

    July 9, 2017 at 8:51 pm

    Just happened upon this blog while looking to spice up my diet. Thanks so much for sharing! You are now starred!

    Reply

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Laura from Pescetarian Kitchen Hi and welcome to Pescetarian Kitchen. My name is Laura and this is where I share the very best recipes that I’ve made, photographed and (my favourite part) eaten! Read more.

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