PREP TIME: 20 MINUTES

COOKING TIME: 10 MINUTES

TOTAL COOKING TIME: 14 MINUTES

SERVES: 4

Ingredients:

Two hundred and twenty-five grams of spaghetti.
A tablespoon of olive oil.
One hundred and forty grams of crushed garlic.
¼ cup of chopped dried tomatoes.
Two cups of small tomatoes cut in half.
A cup of fish broth.
One and a half teaspoons of smoked paprika.
Half a kilogram of deveined and peeled shrimp.
Two cups of spinach leaves.
Lemon.
A little water.
Salt, to taste.

Direction:

  1. Put a sufficient amount of salted water in a saucepan, and put it on the fire until the water boils.
  2. Add to the boiling water two hundred and twenty-five grams of spaghetti, cook until done according to the instructions on the package, drain the water, rinse well with cold water, and set aside in a plate.
  3. Heat a tablespoon of olive oil in a pan over a medium-high heat, then add to it one hundred and forty grams of crushed garlic, and stir well until the garlic smells.
  4. To the garlic and oil, add a quarter cup of diced sun-dried tomatoes, two cups of halved small tomatoes, and one and a half teaspoons of smoked paprika, in addition to a cup of fish broth.
  5. Stir the ingredients well, then reduce the heat, and let the mixture cook for five minutes until the tomatoes have softened a little.
  6. Add to the mixture two cups of spinach leaves and ½ kilogram of de-veined and peeled shrimp, and cook, stirring constantly, for about three minutes, until the shrimp is cooked and the spinach is wilted.
  7. Add the spaghetti to the mixture, and stir well so that the spaghetti is covered with the sauce, and serve immediately while it is hot.

Tips :
Add a little white cream to the mixture to get a thicker sauce.

Nutritional values:

Nutritional values ​​per 100 grams of shrimp
Energy: 99 calories
Fat: 0.28 g
Protein: 24 grams
Carbohydrates: 0.2 g