• 250g uncooked shrimp (usually around 10 individual shrimp)
  • 30g fresh basil (torn into small pieces)
  • 100ml white wine
  • 50ml olive oil
  • 50g sun dried tomatoes (finely chopped)
  • 1 clove garlic (finely chopped)
  • Juice of half a lemon
  • 20g of vegetarian Parmesan (grated)
  • 300g spinach tagliolini
  • Pinch of salt


  1. In a large saucepan, fill it halfway up with water, add a pinch of salt and bring it to the boil.
  2. Add the spinach tagliatelle to the saucepan and boil for 8/10 minutes. Once it's ready, drain it in a colander and leave it to one side.
  3. Whilst the pasta is cooking, heat a large skillet pan (or deep frying pan) over a medium-high heat and add the olive oil.
  4. Throw the shrimp into the pan with the garlic, sun dried tomatoes, salt, lemon juice and white wine. Cook each of the shrimp for 2 minutes on each side until they're completely pink and the wine has reduced down.
  5. Take the skillet pan off the heat and sprinkle over the fresh basil.
  6. Plate up the tagliolini and pour over the shrimp. Finish by sprinkling over the vegetarian Parmesan

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