Shrimply divine pasta

I love seafood, especially all dishes that include salmon and shrimp. And for my birthday, one of my best friends gave me a cookbook with seafood recipes, and I love it! One of the dishes in the book is called "shrimply divine pasta" (a mix of ‘simply’ and ‘shrimp’, obviously), and since I got that book about three months ago, I prepared this dish eight times. Of course, I improvised a little every time I made it, and this recipe is the version of the original recipe that turned out the tastiest.

Not only is the shrimply divine pasta healthy, it also looks pretty good!

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Ingredients

This amount of ingredients will make enough pasta for three to four people, depending on how big you want the portions to be.

• A whole package of pasta. You can use any kind you want, but I usually use penne;
• Ten ounces of either fresh or frozen shrimp. If you are using frozen shrimp, you have to defrost it before making it. Also, make sure the shrimp is deveined;
• One cup of chicken broth. You can either buy it or make it yourself;
• Three cups of spinach leaves;
• Sun dried tomatoes;
• Five basil leaves;
• One tablespoon of olive oil;
• One tablespoon of corn starch;
• One tablespoon of minced garlic;
• Pepper;
• Shredded parmesan cheese to sprinkle on top.

Preparation

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Bring water to a boil in a medium sized saucepan. Add pasta and cook for ten to fifteen minutes, exact time depending both on your preference and the type of pasta you are using.

You can use any kind of pasta you want for the shrimply divine pasta. I personally prefer penne, but it works with spaghetti as well.

While you are waiting for the pasta to cook, rinse the shrimp under warm water and dry it with a paper towel. Just make sure there are no pieces of the paper towel sticking to the shrimp afterwards. Then, you can start making the sauce. Use a medium skillet to brown the garlic on olive oil. This step should only take around twenty seconds.

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I love the smell of frying garlic in the olive oil.

Then, add the shrimp and cook for two minutes. Make sure you occasionally stir everything, otherwise everything will stick to the skillet.

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The vital ingredient of the shrimply divine pasta - shrimp!

Then, take a different skillet (or remove shrimp from this one, as you wish), add corn starch, chicken broth, basil and sun dried tomatoes. Stir well and cook until everything thickens. When the sauce starts bubbling, add all the spinach. Cook for three to four minutes, then add the shrimp to the mixture, stir well, and cook for another minute.

Mix pasta and the shrimp sauce together, and the dish is ready to serve.

A few suggestions

Before you serve shrimply divine pasta, put some parmesan cheese on top. For an even better taste, sprinkle a few drops of lemon or lime juice over the shrimp before serving. This step is optional, but I found out it will make the shrimp taste much better.

If you have leftovers, you can put them in a plastic Tupperware container and keep them in the refrigerator for up to five days. Surprisingly, this is one of those dishes that tastes as good as freshly made dish even after a few days.

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