Frying pan of the Mediterranean shrimps

Frying pan of the Mediterranean shrimps

Ingredients:
225 g dry kapellin (very thin pasta)
1,5 teaspoons of the olive oil extra virgin
750 g of svedny shrimps to clear
1/4 teaspoons of salt
1/4 teaspoons of pepper
3 garlic gloves to squeeze out
1,5 glasses of chicken broth
2 tablespoons are fresh the squeezed-out lemon juice
1/2 teaspoons of dry basil
2 teaspoons of starch
240 g of spinach, small to cut
300 g cherry tomato
75 g of cheese feta, slices
5 g of fresh basil to tear

Preparation:
1. Bring big pan with water to the boil. In frying pan heat oil on average fire. In separate bowl mix half-glass of broth and starch. Boil al-dente paste. Merge and set aside.
2. Lay out shrimps on the heated frying pan, salt and pepper, prepare, overturning. Add garlic and continue to stir slowly 30 more seconds. Shift shrimps and garlic to plate.
3. In the same frying pan pour out glass of broth, juice of lemon and dry basil. Pour in mix of broth and starch and bring everything to the boil. So hold about 2 minutes before solidification. Add spinach, cherry tomatoes and the prepared shrimps with garlic. Stirring slowly, prepare so far spinach will not become soft. Switch off fire, lay out the prepared paste in frying pan and mix everything carefully with sauce.
4. Lay out on plates and powder with feta slices, fresh basil and sprinkling pepper.

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