Photography by Rob Fiocca
Food styling by Ian Muggridge
Prop styling by Felice Morsillo
First published in Wish October 2005
*THAI CHILE: Though only about an inch long, this little chile packs a fiery punch that doesn’t dissipate with cooking. Its colour ranges from green to red and it’s often used in Southeast Asian cuisine.
food
Spicy Shrimp Pasta
While this meal is scrumptious, using whole-wheat pasta ensures you reap health benefits without giving up taste.
Ingredients (SERVES 6 )
| 1/4 cup | extra-virgin olive oil, plus extra for serving |
| 2 cloves | garlic, minced |
| 2 | Thai chilies*, finely chopped |
| 2 | limes, zested and juiced |
| 1 | 500-g box whole-wheat spaghetti |
| 1 lb | shrimp, peeled and de-veined |
| 4 cups | spinach, washed |
Instructions
- Warm oil in a large sauté pan over medium heat.
- Add garlic, chilies and lime zest. Cook for 2 minutes until warm and fragrant. Remove pan from heat and allow flavours to mingle.
- Cook spaghetti in a large pot of boiling, salted water until desired doneness.
- Gently reheat flavoured olive oil and sauté shrimp until just pink, about 2-3 minutes.
- Depending on the size of your pan, you may need to cook shrimp in batches.
- Drain pasta and toss immediately with flavoured oil and shrimp. Toss to coat well and heat through.
- Remove from heat. Mix in spinach and lime juice. Top with a drizzle of olive oil and cracked black pepper.
Nutritional information
Nutrients per serving: 501 calories, 16 g fat, 28 g protein, 66 g carbs, 7 g fibre. Very high source of fibre. Excellent source of vitamins B12, D and E, thiamin, folate, iron, phosphorus, zinc and magnesium. Good source of vitamin B6 and niacin.
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