Penne with chili and shrimp

Ingredients for 2 servings:

• 1 chili pepper(s), red
• 2 tsp vegetable oil
• 1 tsp chili powder
• 1 tbsp lemon juice
• ½ tsp sugar
• ½ tsp honey
• 100 ml vegetable stock
• 180 g shrimp(s)
• 200 g penne (more if needed)
• 125 ml milk
• 100 g arugula
• possibly sauce thickener, lighter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Halve the chili pepper. Then remove the seeds and cut into strips or small cubes. Mix the oil with the chili powder and chili strips, lemon juice, sugar, honey, and broth and marinate the shrimp for about 2 hours. Cook the pasta in salted water according to the package instructions until al dente. Drain the marinade from the shrimp. Brown them in a heated pan, then remove and set aside. Add the marinade and tomato paste to the pan and stir in the milk. Bring to a boil and thicken with a light sauce thickener if necessary. Add the shrimp to the sauce and let it cook for about 5 minutes. Season to taste with salt and pepper. Tear the arugula into bite-sized pieces. Drain the penne, mix with a little of the cooking water and arugula, and season with salt and pepper. Plate the penne with chili shrimp and serve immediately.