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Frixos Personal Chefing

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Rigatoni with Shrimps, Spinach and Creamy Yoghurt

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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

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Rigatoni with Shrimps, Spinach and Creamy Yoghurt

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: International
Keyword: Food Recipes, Pasta, Pleasures
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.

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