Spaghetti with Shrimp and Spinach

Pasta dishes are just always delicious!

Place the crab tails side by side on a platter or in a deep dish. Stir the olive oil with the juice of one lemon in a small baking bowl. Peel the garlic cloves and squeeze 2 into the marinade. Season heartily with salt and pepper, pour over the crayfish tails, mix well and let the crayfish tails marinate for about 30 minutes with the lid closed.

In the meantime, boil enough salted water. Pick out the spinach, rinse and drain. Defrost frozen spinach.

Melt 2 tablespoons of butter in a saucepan, add the spinach and steam until soft, about 5 minutes (frozen a little longer). Squeeze and add the remaining garlic clove and coarsely chop the spinach in the saucepan. Season with salt, pepper and a pinch of nutmeg.

Cook the spaghetti in the boiling salted water for 8 min “al dente”.

Remove the shrimp from the marinade. Heat the remaining butter in a frying pan and heat the shrimp in it over medium heat for about 2 min.

Drain the spaghetti and mix with the spinach and shrimp in a large heated baking dish.

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