The Simple Wealth

1 pound linguine
3 tablespoon extra virgin olive oil
½ pounds peeled or shell on, deveined shrimps
½ red onion, thinly sliced
3 gloves of garlic, finely minced
A handful of baby spinach
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan

For parsley oil:
½ cup extra virgin oil
¼ cup chopped parsley
¼ teaspoon salt
¼ teaspoon black pepper
2 gloves of garlic

Bring a big pot of salted water to a boil. Add the pasta and cook until tender, about 10 minutes. Stir occasionally. Puree all the ingredients for parsley oil in a blender or a small food processor, and set aside.

Meanwhile, heat a large sauté pan, add the extra virgin olive oil. Add the shrimps, spread them evenly in one layer. Sprinkle salt and black pepper over the shrimps. Cook the shrimps 2 minutes on one side and 1 minute on the other side, then take them out of the pan. Add the garlic and pasta, and sauté for a few minutes, turn off the heat, and add the parsley oil, spinach, red onion, shrimps and Parmesan cheese. Then it’s ready to serve.

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