| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 12g | 3g | 65g |
| sugars | fibre | protein | salt |
| 5g | 3g | 24g | 0.7g |
Let me introduce you to a recipe that I cherish deeply, a dish that truly captures the vibrancy of the culinary scene I grew up in right here in New York City. A dish as diverse and exciting as the city itself – the Water Spinach and Shrimp Pasta. The marriage of land and sea on your plate, this vegetable-based delight combines the bold flavors of the East Coast with a refreshing twist of citrus – creating an explosion of taste.
The Inspiration Behind the Dish
NYC, my hometown, is a melting pot of cultures, flavours, and culinary delights – it’s what inspired me to create the Water Spinach and Shrimp Pasta. This dish pays tribute to the city’s diversity, uniting the earthiness of water spinach, a commonly used vegetable in Asian cuisine, with the heartiness of shrimp, a staple in American coastal cuisine. It’s a warm salad on a pasta plate, the textures flowing together just like the people on the busy streets of New York.
Cooking Up Health
But the Water Spinach and Shrimp Pasta isn’t just a symphony of flavors, it’s also a gift of health. Water spinach is a dark green leafy vegetable that’s packed with essential nutrients. Rich in iron, calcium, vitamin A, and vitamin C, it’s a wonderful addition to any diet. Shrimp, too, adds to the nutritional profile of the dish, being a great source of protein and iodine. The presence of cherry tomatoes and lemon juice which are full of vitamin C, give a powerful antioxidant boost. The whole grain spaghetti we recommend using, brings in high-quality fiber to help with digestion.
The combination of these ingredients whispers a promise of a wholesome and nourishing meal, something that hits right at home amidst the fast-paced and sometimes unhealthy food habits our city is known for. A meal that’s not only incredible in taste, but also caters to your body’s needs – that’s a win-win indeed.
This dish is also wonderfully adaptable. Want to give it a little Mediterranean touch? Don’t hesitate to throw in some olives or feta cheese. Cooking for a gluten intolerant friend? Swap the regular spaghetti with gluten-free options available in the market.
The Water Spinach and Shrimp Pasta not only gels well with an elegant white wine but also makes for a great pair with the creamy, earthy flavors of a Roasted Cauliflower Soup or a vibrant, crunchy side salad. Explore, experiment, and create your very own culinary stories!
Chow time shouldn’t just be about filling the stomach, but also about feeding the soul – every meal should tell a story, every dish should be a celebration. The Water Spinach and Shrimp Pasta, with its beautiful mix of flavours and burst of colours, is that celebration on a plate. So here’s to good food, great health, and the spirit of NYC – Bon Appétit!
What You’ll Need
- 12 oz spaghetti
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 lb water spinach, chopped
- 2 cups cherry tomatoes, chopped
- 1 cup freshly squeezed lemon juice
- Zest of 1 lemon
- Salt to taste
- Pepper to taste
- 1/2 cup grated Parmesan cheese
- Chopped fresh basil leaves for garnish
Method
Step One
Start by cooking the spaghetti according to the package instructions until it is al dente. Once cooked, drain and set it aside, make sure to keep 1 cup of the starchy pasta water for later.
Step Two
While the pasta is cooking, heat the olive oil in a large pan over medium-high heat. Add the garlic and crushed red pepper flakes, sauté for about 1 minute or until the garlic is fragrant. Be careful not to burn the garlic.
Step Three
Add the shrimp to the pan, making sure to spread them out evenly. Cook until they turn pink, this usually takes about 2 minutes for each side. Once they’re cooked, remove them from the pan and set them aside.
Step Four
In the same pan, add the chopped water spinach and the tomatoes, stir well and cook until they begin to wilt, about 2-3 minutes. The juice from the tomatoes will start to release, deglazing the pan and combining with the garlic and red pepper flakes.
Step Five
Pour in the freshly squeezed lemon juice and lemon zest. Add salt and pepper to taste. Mix everything well together to combine the flavors.
Step Six
Add the cooked spaghetti into the pan, tossing well to ensure the pasta is fully coated with the flavors. If needed, add some of the reserved pasta water to loosen up the sauce. Return the cooked shrimp to the pan and toss to combine.
Step Seven
Sprinkle everything in the pan with the grated Parmesan cheese. Continue to toss until the cheese is melted and evenly coats the pasta and shrimp. Check the seasoning and adjust if necessary.
Step Eight
Before serving, garnish with the chopped fresh basil leaves. Your Water Spinach and Shrimp Pasta is now ready to enjoy!
