Spaghetti con Spinachi, e Gamberetti al Limone
So, it’s that time of year again, right? This is my first year as a Mom of a school age kid and so the first time that September really meant something. You know.. really.. MEANT something.
I’m pretty sure that I’ve mentioned already a few times that I’m not really mentally prepared for Fall. In fact, I just refuse to believe that summer is over until October. But, you know, with a kid in school it’s harder and harder to really commit to my delusion.
Spaghetti a limone, it still feels summery, for sure, but the fact that it’s a nice warm pasta dish with the addition of spinach and shrimp – and one that’s quick and easy to put together after work – I dunno.. I guess it’s a nice transition? Certainly, it’s a delicious meal that can be enjoyed in Summer or, I suppose, ok, maybe also Fall (I’m still in denial, remember?). Try it out folks – you’ll find yourself adding it to the rotation in no time.
Spaghetti a Limone, Spinachi, e Gamberetto
1 pound spaghetti 1 clove garlic, for rubbing lemon juice from 2 lemons, freshly squeezed 5 tablespoons extra virgin olive oil salt and pepper to season 1 cup parmigiano cheese, finely grated, plus extra for sprinkling zest of 1 lemon, freshly grated
454 g of raw shrimp, peeled, de-veined, tails off
1 bunch of spinach, rinsed
Rinse the spinach and leave some water clinging to the leaves. Start a pot of boiling, salted water for the spaghetti and heat a saute pan for the other ingredients.
Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking.
Meanwhile, cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic. To the bowl, add freshly squeezed lemon juice and slowly drizzle in 4 tablespoons extra virgin olive oil while stirring. Stir well until the ingredients have emulsified.
To the saute pan, when it’s heated, add 1 tablespoon of olive oil and then spinach. Saute until just starting to wilt. Add the shrimp and stir until pink. Season with salt and pepper. Quickly transfer to the bowl.
When the spaghetti is ‘al dente’, drain and reserve 2 cups of the liquid. Add the spaghetti to the bowl. Sprinkle with parmigiano cheese and lemon zest and toss well. Add reserved liquid, as required, to thicken up the sauce. Serve immediately with additional cheese and grates of pepper.