Spaghetti with shrimp

Ingredients for 2 servings:

• 200 g shrimp(s), peeled or unpeeled or mixed
• 300g spaghetti
• 1 bell pepper(s), green
• 1 m.-sized onion(s)
• 3 spring onions
• 2 cloves garlic
• Sea salt and pepper, black
• 1 pinch(s) chili powder, to taste
• 3 tbsp olive oil
• 3 tbsp rapeseed oil
• 10 cocktail tomatoes
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple and delicious

Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water. Dice the onions and bell peppers. Slice the spring onions into thin rings. Finely slice the garlic. Halve the cherry tomatoes. Finely chop the parsley. Cut the shrimp with their shells into “butterflies,” i.e., cut them in half, leaving the tails together. Season the shrimp with sea salt and black pepper, and fry briefly in a high-temperature pan. Do not cook thoroughly; the finished dish will continue to cook. Mix the garlic slices, olive oil, and chili powder in a bowl and press the garlic in with a pestle. Sauté the onions and bell peppers in a pan until translucent, then add the tomatoes and spring onions. After 2 minutes, add the shrimp and deglaze with the pasta water. The pasta water binds the liquid with the spaghetti. Immediately afterward, add the pasta and the garlic-chili oil, toss well, and let stand briefly. Finally, fold in the chopped parsley. Serve on warmed plates and garnish with freshly ground pepper and a few drops of olive oil, if desired. Serve with a dry white wine; Pinot Blanc is recommended, but Chardonnay will also work. You’ll think you’re sitting right on the Mediterranean Sea, overlooking a marina.