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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.2 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
