I always thought spring onion was more of an Asian ingredient because, in Hong Kong, we use it in almost all dishes either as a stir-fry ingredient or chop it up for garnish. But I rarely saw spring onions in pasta. 

Actually, I’ve recently discovered a few recipes using spring onions as the main ingredient. For example, slow-cooked jerk pork belly (which we both love!) and this creamy shrimp and spinach pasta. 

It’s so easy to make. I can assure you it only takes 30 minutes from start to finish. It doesn’t take many ingredients either. Cooking the spring onions in butter gives the pasta a lovely flavour. All you need is a bit of salt and pepper. 

Ingredients

340g fusilloni
2 tablespoons unsalted butter
2 spring onions, chopped
salt and black pepper
400g raw medium shrimp, peeled and deveined
230ml double cream
A handful of baby spinach

Method

Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, heat the butter in a large skillet over medium heat. Add the spring onions, a pinch of salt and black pepper, cook and stir occasionally until the spring onions have softened, 3-5 minutes.

Add the shrimp and cook, tossing frequently, until the shrimp is opaque throughout, 4-5 minutes.

Add the shrimp mixture to the pot with the pasta, add the cream, a little bit of salt, the spinach and toss to combine.

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