10 minutes Ricotta-Spinach-Fettuccine

Instructions

1. Clean the shrimps and marinade by adding salt, black pepper, and vodka. Let rest for 30 minutes or overnight.
2. Heat the sunflower onion on medium high heat. Add the onion and garlic. Cook until tender. Add the ricotta cheese and cooking cream, salt, pepper and frozen spinach. Cover with lid and cook on low heat for 10 minutes until smooth. Stir occasionally.
3. While the sauce is heating, cook the pasta and shrimps.
4. Fettuccine: Fill a pan with large amount of water and cook Fettuccine pasta according to packet instructions. Drain and set aside.
5. Shrimps: Pat dry 400 g cleaned shrimps. Heat 1 tbsp sunflower oil and 1 tablespoon butter over medium high. Add shrimps and cook for 2 minutes then flip for another 1 minute. Sprinkle over the red pepper flakes. Remove shrimps from the pan and set on a plate.
6. Arrange the Fettucine and shrimps in the creamy spinach sauce. Garnish with fresh cherry tomatoes on top and serve.

• Servings : 4
• Ready in : 10 Minutes
• Course : Main courses
• Recipe Type : beef, Fish and Seafood, Pizza, Pasta, Spagetty, Quiches
• Ingredient : beef, Butter, Cherry tomatoes, Double cream, Frozen spinach, Garlic, Ground black pepper, Lemon juice, Onion, Red pepper flakes, Ricotta cheese, Salt, Shrimp, Sunflower oil, Vodka, паста, фетучини