Blue Aegean Angel
Transport your taste buds to the sun-drenched shores of the Mediterranean with the Blue Aegean Angel, a visually stunning and flavor-packed seafood pasta dish. This recipe combines tender spaghetti with succulent shrimp cooked to perfection in a fragrant garlic and olive oil base. The vibrant hue comes courtesy of a sprinkle of blue spirulina powder, creating a dazzling ocean-inspired sauce. Fresh bursts of lemon, juicy cherry tomatoes, and a garnish of creamy feta cheese complete this dish with layers of tangy, savory, and herbaceous notes. A touch of dry white wine elevates the flavors, while fresh parsley adds a pop of green freshness. Perfect for a quick yet elegant dinner, this 35-minute recipe is a feast for both the eyes and the palate. Indulge in the Blue Aegean Angel for a taste of Greece on your plate!
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Ingredients
- 250 grams spaghetti
- 300 grams large shrimp, deveined and peeled
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 whole lemon, zest and juice
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon blue spirulina powder
- 50 grams crumbled feta cheese
- 100 grams cherry tomatoes, halved
- 60 milliliters dry white wine (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
Directions
Step 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, drain the spaghetti, and set aside.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Step 3
Add the shrimp to the skillet. Season with sea salt and black pepper. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4
Deglaze the skillet with the white wine (if using), scraping up any browned bits. Let the wine reduce by half for about 2-3 minutes.
Step 5
Reduce the heat to low and whisk in the blue spirulina powder, ensuring it dissolves evenly into the liquid. Add the reserved pasta water and stir well.
Step 6
Toss the cooked spaghetti into the skillet, coating it evenly in the sauce. Add the cherry tomatoes, lemon zest, and lemon juice. Cook for 2-3 minutes until the tomatoes soften slightly.
Step 7
Return the cooked shrimp to the skillet, along with the fresh parsley and 1 tablespoon of olive oil. Toss gently until everything is warmed through.
Step 8
Plate the pasta and garnish with crumbled feta cheese and additional parsley, if desired. Serve immediately and enjoy your Blue Aegean Angel, a dish as vibrant as its name!
Nutrition Facts
| Serving size | (885.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1324.8 |
| Total Fat 56.5g | 0% |
| Saturated Fat 14.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 630.3mg | 0% |
| Sodium 3745.6mg | 0% |
| Total Carbohydrate 95.2g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 7.2g | |
| Protein 99.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 395.1mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1393.0mg | 0% |
Source of Calories