Since relocating to Boston in early 2016, both Matt and I have been enjoying the plethora of seafood now available to us. In particular, we’ve been eating a ton of shrimp because it’s a little bit cheaper than what we’ve been previously used to (plus, it’s delicious).
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 honestly, we try not to eat too much pasta because it often become 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.
Considering this, I wanted to create a pasta dish that felt a lot lighter and was much more 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.
- 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
- In a large saucepan, fill it halfway up with water, add a pinch of salt and bring it to the boil.
- 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.
- Whilst the pasta is cooking, heat a large skillet pan (or deep frying pan) over a medium-high heat and add the olive oil.
- 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.
- Take the skillet pan off the heat and sprinkle over the fresh basil.
- Plate up the tagliatelle and pour over the shrimp. Finish by sprinkling over the vegetarian Parmesan.