1Peel and clean the shrimps and put them in the nonstick pan you want to cool this dish . If the shrimps are big cut each one into 2 .
2mix the shrimp with salt and mustard oil .
3In a separate bowl mix the onion paste, sugar,ginger n garlic paste, cumin, turmeric ,chopped green chili, poppy seed paste .
4Now pour the mix into the pan containing the shrimp and mix them well. Let this mixture stand for about 30 mins .
5After 30 mins put the gas on low-medium flame and cover the pan with a lid and let it cook for about 10-15 mins . Occasionally open lid to mix things a little bit . Looks for signs for oil separating from the mix . This is a good indication that things are almost done
6now add the baby spinach leaves into the mix and cook for another 2-3 mins till the spinach leaves wilt .
Keep dinner fresh and easy with this healthier, veggie-packed alternative to pasta. For an ever faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash.
Swirl up a forkful of this rich, creamy play on lasagna. Packed with the same great flavors of the traditional dish, our veggie-packed version packs in nutrition while slashing carbs.
How to Make Easy Shrimp Pasta
There's really only one requirement for a weeknight dinner: that it can be prepared quickly. But who says you can't also have fancy and delicious? In this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shows you how to use our Fast Lemon-Parsley Shrimp Pasta recipe to create an easy yet elegant meal at home.