Today, after a long day of working on my forthcoming book, I have been experimenting with my creamy spinach pasta with shrimp recipe. It takes around 30 minutes to prepare. You can pair it with any type of pasta, depending on preference. Hope you enjoy the recipe.

Ingredients:

2 cups cooked short pasta

6-8 shrimps, large size

1 teaspoon flour

1 tablespoon ricotta cheese

1 chicken stock cube

1 teaspoon black pepper

½ teaspoon nutmeg powder

1 teaspoon chili flakes

1 tablespoon parmesan cheese, plus more for garnishing

½ cup heavy cream

2 tablespoons butter

Salt as needed

For spinach sauce:

1-pound large bunches of fresh spinach, wash and trimmed

2 cups fresh basil leaves, stems discarded

Method:
In a large saucepan, bring water to a boil with a teaspoon of salt. Add spinach and boil for 1 minute. Quickly drain all the hot water through a colander. Run cold water over the spinach until it is cool enough to handle. Using both hands gently squeeze out all excess water from the spinach. Set aside.

In a food processor, add prepared spinach along with basil. Blend until it becomes smooth. Set aside.

Heat oil in a skillet over high heat. Fry shrimps for 2 minutes on each side until golden brown. Set aside.

Cooking:

Melt butter in a wok over medium heat. Add flour, chicken stock cube, and heavy cream. Stir rapidly, then reduce heat until the mixture has thickened. Add ricotta cheese, nutmeg, parmesan cheese, and prepared spinach mixture. Mix well until it all comes together. Combine pasta and mix well gently.

Then add prepared shrimps and cook for 1-2 minutes. Turn off the heat, then season with black pepper and salt Accor to taste. Serve with parmesan cheese and basil. Sprinkle extra-virgin olive oil.