Ingredients
Shrimp - 225 g
Lemon Citrus - 2 tsp
Pepper red ground - 1 pinch
Thyme (thyme) - 1 branch
Oregano (oregano) - 1 branch
Basil fresh - 2 leaves
Olive oil - 2 tbsp.
Garlic - 2 cloves
Cherry tomato - 180 g
Spinach - 120 g
Lemon juice - 2 tbsp.
Salt sea
Black pepper powder
Preparation
Half the zest mixed with ground red pepper, chopped herbs, a pinch of salt and pepper. Sprinkle with this mixture of prawns and leave for a while.
Heat the olive oil in a frying pan over medium heat. Fry garlic for about half a minute. Add chopped tomatoes and the rest of the zest. A little salt and pepper. Stew for about 2 minutes.
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.
At this time, boil to the state of al-dente noodles in salted water. Drain the pasta, but leave half a cup of water in which it was cooked. Pour it into a 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!
