Harissa Shrimp Spaghetti with Spinach

Ingredients

• 350 g shrimp
• 160 g spaghetti
• 250 g cherry tomatoes
• 2 tbsp harissa paste
• 100 g baby spinach
• 2.5 tbsp extra-virgin olive oil
• 4 cloves garlic
• 0.6 tsp fine sea salt

Instructions

1. Cook the spaghetti in well-salted boiling water for 1 minute under the package time, then reserve a mug of the cooking water and drain.
2. Pat the shrimp dry, season with a little of the fine sea salt, and sear them in 1 tbsp of the extra-virgin olive oil over high heat for 60 seconds per side until opaque and loosely curled. Set them aside — they will finish in the sauce.
3. Reduce the heat to medium, add the remaining olive oil and sliced garlic, and cook 45 seconds until fragrant. Stir in the harissa paste and fry it for 90 seconds, pressing it against the pan, until it darkens and the oil around it turns deep red.
4. Add the halved cherry tomatoes and cook 4 minutes, crushing a few with the spoon, until they break down and thin the harissa into a proper sauce.
5. Add the drained spaghetti with 100 ml of the reserved water and the remaining salt, tossing for a minute until the sauce emulsifies and coats each strand rather than sitting at the bottom.
6. Fold in the baby spinach and the shrimp off the heat, turning until the leaves collapse — about 45 seconds. Serve while the spinach is still bright green.

Nutrition (per serving)

Calories

648

Protein

49 g

Fat

19.7 g

Carbs

71.7 g