Whole wheat pasta: 50g (1.75 oz, dry), Shrimp: 100g (3.5 oz, peeled and deveined), Spinach: 50g (1.5 cups, fresh), Cherry tomatoes: 80g (1/2 cup, halved), Garlic: 1g (1 clove, minced or a pinch of dried), Lemon: 5g (juice and zest of 1/4 small), Water: 60ml (1/4 cup), Olive oil: 5ml (1 tsp), Red pepper flakes: 0.5g (1/6 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt and black pepper: to taste
1. Cook 50g pasta in lightly salted water until al dente, drain and set aside. 2. In a large pan, heat 5ml olive oil over medium heat. Sauté 3g garlic and 100g shrimp for 2-3 minutes until pink. 3. Add 80g cherry tomatoes, 60ml water, 5g lemon zest and juice, 0.5g red pepper flakes, and salt and pepper to taste. Simmer 3-4 minutes. 4. Stir in 50g spinach and cook until wilted. 4. Add pasta, toss to combine, and heat through. 5. Serve topped with 5g chopped parsley.
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