Ingredients

The following ingredients have 4 Servings
  • ½ pound (226.80 g) spaghetti
  • 1 pound (453 g) jumbo shrimp (, peeled and deveined)
  • 1-2 teaspoons (4-8 g) creole seasoning
  • 2 tablespoons (28 ml) Olive oil or Canola Oil
  • 2 tablespoons (28 g) unsalted butter
  • ½ medium onion diced
  • 1 tablespoon (8 g) minced fresh garlic
  • 2 medium tomatoes diced
  • 2 teaspoons (2 g) thyme
  • ½ large bell pepper chopped
  • 1 teaspoon (2 g) smoked paprika
  • ½ teaspoon (1 g) red pepper flakes or cayenne pepper (optional)
  • ½ cup (125 ml) chicken broth or more (, replace with ¼ cup spaghetti water and ¼ cup water with ½ teaspoon chicken bouillon)
  • ½ to 1 juice of one whole fresh lemon
  • 4-6 cups (120-180 g) fresh leaf spinach
  • Salt and pepper to taste

Instruction

  • Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside.
  • While the spaghetti is boiling chop onions, tomato and bell pepper, if using whole garlic then mince
  • Lightly season the shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch/ or skillet
  • Add, about 1-2 tablespoons of oil, followed by shrimp, sauté for about 3-5 minutes or until the shrimp is bright red and begins to curl.
  • Remove shrimp from skillet and transfer to a plate
  • Add about 1-2 Tablespoons of butter to the pan. Followed by onions, garlic, tomatoes, thyme, bell pepper, smoked paprika and pepper flakes.
  • Let it simmer for about for 3-4 minutes, stirring occasionally to prevent any burns.
  • Pour in chicken stock, and lemon juice. Stir until combined. Cook for about a minute, and then season with salt and pepper.
  • Add drained spaghetti , shrimp and spinach to the skillet, mix to fully combine all ingredients. Adjust seasoning to taste with salt and pepper
  • Turn off heat and let it soak up some of the sauce. Serve warm and garnish with lemon wedge.