Shrimp and Spinach Pasta ~ In the Kitchen with the Fernandez's

This pasta dish is common along the coastal regions of southern Italy and the Amalfi Coast (Campania).

Pasta con gamberi e spinaci (Italian)

Serves 4

cooked (gluten-free) pasta of your choice, then drain

olive oil

mined garlic

1 cup (130 g) organic cheery tomatoes, cut in half

1/3 cup (80 ml) organic lemon juice

1 1/2 cup (360 ml) heavy cream, Greek yogurt, or dairy-free yogurt

Himalayan salt and black pepper

pound (455 g) wild shrimp, peeled if need be or frozen

2 cups (260 g) organic chopped spinach

1/2 cup (65 g) (dairy-free) grated cheese

~Neapolitan ('o nnapulitano) language (evolved independently from Latin)
uno 1. Sauté garlic and tomatoes with olive oil for about 3 minutes.

duje 2. Add the lemon juice and cream/yogurt. Simmer 4 minutes.

tre 3. Season with salt and pepper.

quatto 4. Add shrimp and cook another 4 minutes.

cinco 5. Turn over and cook about 4 minutes until opaque white/pink.

seje 6. Add the cooked pasta and spinach. Toss the mixture.

sette 7. Cook a few minutes until spinach wilts.

otto 8. Sprinkle with cheese and serve.

In the Kitchen with the Fernandez's