Whole wheat pasta: 70g (2.5 oz, dry), Shrimp: 120g (4 oz, peeled and deveined), Spinach: 50g (1.5 cups, fresh), Cherry tomatoes: 100g (2/3 cup, halved), Garlic: 9g (3 cloves, minced), Lemon: 30g (1/2 medium, juice and zest), White wine: 60ml (1/4 cup), Olive oil: 15ml (1 tbsp), Red pepper flakes: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Parmesan cheese: 15g (1 tbsp, grated), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 70g pasta according to package instructions until al dente. Reserve 60ml pasta water before draining. 2. Meanwhile, heat 10ml olive oil in a large skillet over medium-high heat. 3. Add 120g shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside. 4. Reduce heat to medium and add 5ml olive oil to the skillet. 5. Add 9g minced garlic and 1g red pepper flakes. Cook for 30 seconds. 6. Add 60ml white wine and simmer for 2 minutes. 7. Add 100g halved cherry tomatoes and cook for 2-3 minutes until they begin to soften. 8. Add 50g spinach and cook until wilted, about 1-2 minutes. 9. Return the shrimp to the skillet. 10. Add the cooked pasta, juice and zest of 1/2 lemon, 1g salt, and 1g black pepper. 11. If needed, add some reserved pasta water to create a light sauce. 12. Toss everything together and cook for 1-2 minutes until heated through. 13. Garnish with 5g chopped parsley and 15g grated Parmesan cheese before serving.
