Better late than never! I didn’t publish this recipe on Friday, as usual, but I had my reasons: I was travelling to my sister’s graduation party!
To start the Sea Tertulias, I decided to finally test one of the countless video recipes I had saved on Facebook – do you guys also save thousands of links there and never remember to check it? Is there a support group, “Facebook link-savers anonymous”? I need it! 😀
In any case, I’m glad I finally decided to check my saved links. This is one of those super-easy, one-pot, no-fuss recipes, but it’s sure to make an impression!
For two people, you’ll need:
½ package of pasta – I used spaghetti, but I think a thicker-cut, such as linguine, would have been nicer. Or if you really want to impress, use fresh pasta!
8 generous Tbsp butter
250 g fresh shrimp, deveined
200 g baby spinach – I didn’t have it, so I used normal spinach
2 garlic cloves – as always, I used more
¼ cup grated parmesan
2 Tbsp chopped parsley
1 Tbsp oregano
Olive oil, salt, pepper, and paprika
Start by cooking the pasta, following the cooking time in the package. While it cooks, sort the other ingredients, because the process is QUICK. When the pasta is al dente, drain the water. In the same pan that you cooked the pasta, heat 2 Tbsp olive oil and about 2 Tbsp butter. When the butter has melted, add the shrimp. Season with salt, pepper, and paprika. Fry the shrimp for about five minutes, stirring to ensure that they cook evenly. Add the garlic and fry for about a minute.
Now it’s time to put in the spinach, stirring well until it wilts. Add the pasta, the remaining butter, oregano, parsley, and parmesan, stirring well until all the butter has melted.
Serve right away!
Have you checked out the new blog sections? 😉
To continue our Muffin Tertulias, it was time to try a special recipe I had found (by chance) on Pinterest! Theoriginal recipe said that this muffin was just like Starbucks’, but I disagree. Starbucks’ muffins are always too dry! 😀
These were an absolute hit – they disappeared as soon as they came out of the oven, and I had to “hide” these two for the picture!
For 12 muffins, you’ll need:
250 mL milk
10 g instant yeast
250 g all-purpose flour
1 Tbsp sugar
1 tsp salt
Black pepper and oregano
200 g parmesan, coarsely grated – save a bit for decorating the top of the muffins
100 g melted butter
As this recipe calls for instant yeast, the process is a bit different than normal muffins. But it’s still quick! 🙂
Mix the yeast with the (warm) milk and let it foam. In a bowl, mix the flour with the salt, black pepper, and oregano.
Meanwhile, melt the butter and let it cool down a bit. When the butter has been cooled down, mix in the egg and the milk with yeast. Add the flour mix and most of the grated cheese. As always, the idea is to mix with a rubber spatula just until you can’t see any more flour – don’t knead! 🙂
Divide the dough into the cups, always filling only up to 3/4 of the capacity, and cover with the reserved grated cheese.
Now the process is different: as this is a yeasted dough, let it rest for 1 hour – it didn’t reeeeally rise much during that period, but I didn’t worry about it.
Bake in a pre-heated oven for 30 minutes, or until it turns golden and passes the toothpick test.
Cool it down a little bit and eat!
In the unlikely event of leftovers, just place them in a ziploc bag and freeze!