Summer pasta with shrimp, arugula, dried tomatoes and lemon juice

Ingredients for 2 servings:

• 250 g tagliatelle, thin
• 150 g shrimp
• 1 m.-sized lemon(s), organic quality
• 1 package of arugula
• 2 small chili peppers, pickled in oil
• 1 jar tomatoes, dried, preserved in oil
• 1 piece(s) Parmesan
• olive oil
• Garlic
• Sugar
• white wine, dry
• salt and pepper

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 20 minutes

Boil water for the pasta. Prepare the remaining ingredients, as this should go quickly once the pasta is cooked: Clean the shrimp and arugula. Tear the arugula into small pieces. Drain the chilies and tomatoes and finely chop them, as well as the garlic. Grate the Parmesan cheese. Grate some lemon zest and squeeze the lemon. While the pasta is cooking in salted water, sauté the shrimp in olive oil. Then quickly add 2-3 chilies (depending on how spicy you want them), a handful of sun-dried tomatoes (a whole jar is way too much, but that’s a matter of taste), and garlic to taste. Deglaze with white wine. Now add the cooked pasta and season with salt, a pinch of sugar, and pepper. Place everything in a large bowl and mix together with the arugula, lemon juice, and a little lemon zest. Sprinkle with the Parmesan cheese.