April 8th, 2012
Food styling by Ian Muggridge
Prop styling by Felice Morsillo
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.
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.