Tagliatelle with Prawns and Spinach

A delightful fusion of fresh seafood and tender greens, this tagliatelle dish combines juicy prawns with wilted spinach in a light, flavorful sauce. The pasta, coated in a delicate garlic and white wine reduction, allows the natural sweetness of the prawns to shine, while the spinach adds a touch of freshness. Simple yet sophisticated, this dish is perfect for a quick weeknight dinner or a special summer evening meal.

Tagliatelle with Prawns and Spinach

Difficulty Level: Medium

Calories: 500

Cooking Time: 30 min

Ingredients:

Tagliatelle – 320 g
Spinach – 150 g
Peeled tiger prawns – 300 g
Olive oil – 50 g
Onion – 30 g
Garlic – 15 g
Dry wine – 50ml
Tomatoes – 250 g
Tomatoes “Cherry” – 100g
Cream (33%) – 100g
Parmesan cheese – 50g
Salt – 1g
Pepper – 1g

Instructions:

Pour olive oil into a frying pan, add finely chopped: onions, garlic, fry to a golden color.
Cut the shrimp into cubes and add with chopped spinach.
Then add salt, pepper, and wine.
When wine will evaporate, cut the tomatoes into small cubes and add with 100 ml of boiled water.
Then cream, salt and pepper.
Boil tagliatelle for 3 minutes.
Drain the water and pour into the fry pan, stir, cut cherry tomatoes in half and add with the parmesan cheese.