Fusilli giganti with spinach cream and shrimp


for 4

400 g Bartolini semolina fusilli giganti
shrimp to taste
Bartolini extra virgin olive oil
Salt and pepper q.s.
1 clove of garlic


Cook spinach with a drizzle of olive oil and garlic, then blend with the help of a blender so as to create a cream.
In the meantime, cook the shrimps and fusilli in a pot of boiling salted water.
At the end of cooking time, combine all the ingredients and serve it up.