Pasta with Shrimp, Cherry Tomatoes and Baby Spinach

In a large pot, bring well-salted water to a boil. Cook the pasta 2 minutes less than stated on the package (so very "al dente"), as it will finish cooking in the sauce. Important: Before draining the pasta, reserve at least 2 dl of the starchy cooking water.

In a wide pan, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp, season lightly with salt, and cook for just 1–2 minutes per side until pink. Immediately remove the shrimp from the pan onto a plate to keep them juicy.

In the same pan, add the remaining oil, sliced garlic and chili. Sauté for 30 seconds until the garlic becomes fragrant (it must not brown). Add the cherry tomatoes and cook for 3 minutes until they slightly burst and release their juice.

Pour in the white wine (or stock) and let the liquid reduce by half. Scrape the bottom of the pan with a spatula to release all the shrimp flavors.

Add the drained pasta and 1 dl of the reserved starchy water to the pan with the tomatoes. Cook over high heat, stirring constantly, until the water evaporates and a creamy sauce forms that coats the pasta.

Return the shrimp to the pan, add the spinach, lemon zest, lemon juice and parsley. Stir for just one more minute, until the spinach wilts.

If needed, add another tablespoon of starchy water for extra juiciness. Serve immediately, drizzled with a few drops of fresh olive oil.