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Orecchiette with shrimp and spinach

Ingredients for 4 people
  • 350 g Orecchiette
  • 300 g Clean prawns
  • 1 Kg Cooked spinach
  • 125 cl White wine
  • 250 g Heavy cream
  • to taste EVO oil
  • to taste Salt


  1. In a saucepan, brown the prawns with the oil. Deglaze with the wine, letting it evaporate. Add the boiled and chopped spinach. Mix with the heavy cream and season with salt.

  2. Cook the Orecchiette into abundant salted water, drain when al dente and pour into the sauce. Stir for 2 minutes before serving.


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