Pasta with shrimp in tomato sauce

Ingredients for 2 servings:

• 250 g shrimp(s), frozen
• ½ bunch basil, chopped
• some orange zest
• some lemon zest
• some lemon juice
• 4 clove(s) garlic, chopped
• olive oil
• 1 onion(s), chopped
• 3 small chili peppers, finely chopped
• 2 bay leaves
• 1 shot of sherry
• 1 tbsp, heaped tomato paste
• 1 can of chopped tomatoes (400 g)
• ½ bunch parsley, chopped
• 1 pinch(s) of sugar
• salt and pepper
• 250g tagliatelle

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

For the marinade, put the lemon and orange zest in a bowl with a little lemon juice. Add about half of the garlic and the basil. Toss with a little olive oil. Wash the prawns in warm water and thaw in a sieve. Rinse the thawed prawns again, then add them to the bowl with the marinade and toss well. Let stand for about 30 minutes. For the sauce, heat 2 tablespoons of oil in a wok or large frying pan. Sauté the onions and garlic until translucent. Add the chilies and bay leaves. Deglaze with sherry and add the tomato paste. Add the prawns and a little of the marinade. Fry briefly, then add the chopped tomatoes with their juices and let the sauce simmer for about 10 minutes. Balance the acidity of the tomatoes with a pinch of sugar. Season with salt and pepper and add the parsley. Cook the pasta in salted water until al dente, drain, and toss it through the wok with the sauce. Serve immediately.