Spaghetti aux épinards

Ingrédients

• 400 grams (14 ounces) shrimp
• 200 grams (7 ounces) spinach
• 6 cloves of garlic
• 125 grams (4 1/2 ounces) spaghetti
• Pepper (to taste)
• 50 ml (1/4 cup) olive oil
• 100 grams (3 1/2 ounces) sliced mushrooms
• Coriander (to taste)
• Juice of one lemon
• Salt (to taste)

Préparation

1. 1

   Season the shrimp with some salt, lemon juice and pepper. In a saucepan, add the shrimp with water. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 10 minutes. When the shrimps are cooked, peel them and set aside.

2. 2

   Wash well the spinach, drain it and set aside.

3. 3

   In a saucepan, add the olive oil and the chopped garlic. Sauté over low heat for 2 to 3 minutes, stirring occasionally. Add the mushrooms and the shrimp, stir and cook for 5 minutes. Then, add the spinach and cook for more 5 minutes. Turn off the heat.

4. 4

   Cook the spaghetti in a saucepan with water seasoned with a drizzle of olive oil salt. When the spaghetti is cooked, drain it well. Add the spaghetti to the spinach saucepan and mix all together with two forks. Place the pan back on the stove over low heat for 2 to 3 minutes. Turn off the heat, sprinkle with chopped coriander and serve.