Tuesday,18 June, 2019
Current issue | Issue 1129, 3 - 9 January 2013
Tuesday,18 June, 2019
Issue 1129, 3 - 9 January 2013

Ahram Weekly

Sufra Dayma: Spaghetti with shrimp, mushroom and roasted nuts

Serves 4 to 6
500 gms spaghetti
350 gms shrimps, (peeled, deveined)
500 gms fresh spinach leaves
250 gms button mushrooms, sliced, (fresh or canned and drained)
1 tsp crushed garlic
Juice of 2 lemons
1 tbsp balsamic vinegar
200 gms pine nuts (or) slivered almonds, (roasted)
2 tbsp dill leaves
2 tbsp olive oil
Salt + pepper + dried basil

Cook spaghetti in a large pan of salted boiling water, until al dente. Drain, reserving one cup of its waters. Return pasta to hot pan, adding one quarter of reserved waters, stirring it in. Cover to keep warm. Meanwhile, heat a large skillet. Add oil. Lower heat and add garlic. Stir for a moment and add shrimp. Stir frequently until it turns pink. Add mushroom. Cook until nearly tender. Add spinach. Stir for a minute. Add seasoning.  Stir until fragrant. Add an adequate amount of remaining reserved pasta waters, lemon juice and balsamic vinegar. Stir to combine. Bring to a boil and remove from heat. Stir in nuts and dill. To serve, place spaghetti in a large serving dish. Top with shrimp mixture, gently poking to partly combine and serve immediately.

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