It’s a myth that Yoghurt cannot replace cream. If you observe few basic rules then not only it can do, but it also gives a flavour that fresh cream lovers will ‘envy’! I hereby present the Rigatoni with Shrimps, Spinach and Creamy Yoghurt…
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Rigatoni with Shrimps, Spinach and Creamy Yoghurt
Over medium heat add 2 tablespoons of the oil, wait a minute to heat and add the shrimps. Season with ½ teaspoon of salt and ½ teaspoon of pepper and cook for about 2 minutes each side.
In the same saucepan add the remaining oil, heat for a minute and add the onions and the garlic. Sauté for 4 minutes until translucent and add the chili flakes sauteing for another minute until fragrant. Remove and discard the garlic and stir in the tomato paste and cook for a further minute.
Add the tomatoes along with 150 ml of water and cook for 10 minutes.
Add the spinach, take off the heat and let wilt for 2 minutes.
Add the Yoghurt and
mix well.
Add the parmesan cheese, half of the basil, the nutmeg, remaining salt and pepper and stir to combine.
Strain the pasta and return to the pan.
Add the shrimps and toss for a minute.
Remove from heat and serve garnishing with the remaining basil.
Rigatoni with Shrimps, Spinach and Creamy Yoghurt
Servings: 4 People
Ingredients
- 350 grs Rigatoni Pasta
- 100 grs Baby Spinach
- 500 grs Shrimps , peeled and deveined
- 1 medium Yellow Onion
- 250 grs Straggato Authentic Yoghurt , Charalambides-Christis
- 1 teaspoon Nutmeg , freshly ground
- 80 grs Parmesan cheese , grated
- 400 grs Diced Tomatoes , canned
- 1 tablespoon tomato paste
- 2 cloves Garlic , smashed
- 4 tablespoons fresh Basil , home grown, leaves picked and chiffonade
- ½ teaspoon Chili flakes
- 4 tablespoons EVOO , Extra Virgin Olive Oil
- 5 litres Water
- 1 ½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a Large pot bring water to a boil on high heat, adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2 minutes less than package instructions. Reserve 1 cup of cooking water.
- In the meantime, in a large, deep saucepan over medium heat add 2 tablespoons of the oil, wait a minute to heat and add the shrimps. Season with ½ teaspoon of salt and ½ teaspoon of pepper and cook for about 2 minutes each side. Remove from the pan and keep aside.
- In the same saucepan add the remaining oil, heat for a minute and add the onions and the garlic. Sauté for 4 minutes until translucent and add the chili flakes sauteing for another minute until fragrant. Remove and discard the garlic and stir in the tomato paste and cook for a further minute.
- Add the tomatoes along with 150 ml of water and cook for 10 minutes, add the spinach take off the heat and let wilt for 2 minutes. Add the yoghurt, parmesan cheese, half of the basil, the nutmeg, remaining salt and pepper and stir to combine.
- Turn on the heat to low, strain the pasta and return to the pan along with the shrimps and toss for a minute. If sauce is too thick add from the reserved pasta water.
- Remove from heat and serve garnishing with the remaining basil.
