Pasta with shrimps, tomatoes, lemon and spinach.



Large shrimp (unfreeze, peel) — 220 g
Lemon zest — 2 tsp.
Ground red pepper — 1 pinch
Fresh thyme (remove leaves and cut) — 1 branch
Fresh oregano (remove leaves and chop) — 1 sprig
Basil (break) — 2 sheets
Olive oil — 2 tbsp. l.
Garlic (squeeze out) — 2 prongs
Cherry tomatoes (cut in half) — 150 -180 g
Spinach — 120 g
Lemon juice — 2 tbsp. l.
Paste — 220 g
Salt — to taste
Ground pepper to taste



1. Half a peel mixed with ground red pepper, chopped herbs, a pinch of salt and pepper. Sprinkle with this mixture of prawns and leave for a while.
2. Heat the olive oil in a frying pan over medium heat. Fry garlic for about half a minute. Add the tomatoes and the rest of the zest. A little salt and pepper. Stew for about 2 minutes.
3. Now lay the shrimps in one layer and fry for about 2 minutes on one side. Turn over and hold for a minute or until the shrimp warms up. Lightly stir the tomatoes.
4. At this time, boil to a state of al dente paste in salted water. Drain the pasta, but leave half a cup of water in which it was cooked. Pour it into the frying pan to the shrimp, stir. Lay out the paste with spinach leaves. Pour in the lemon juice. Salt and pepper. When serving, you can add more lemon juice. Serve with crispy bread and grated parmesan cheese.

Bon Appetit!