Garlic spaghetti with shrimp

Ingredients for 4 servings:

• 500g spaghetti
• 20 cocktail tomatoes
• 6 garlic cloves, more or less as desired
• 400 g frozen king prawns, without tail
• 150 ml olive oil
• 150 ml vegetable stock
• n. B. Herbs, Italian
• e.g. Peperoncini
• 150 g arugula
• Parmesan, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spaghetti aglio e olio with shrimp, arugula and tomatoes, simple and delicious

Cook the spaghetti according to the package instructions. Halve the tomatoes. Peel the garlic and slice thinly. First, briefly fry the garlic in hot oil in a deep pan (the garlic shouldn’t brown), then add the frozen shrimp and fry. Add the stock and simmer briefly. But not for too long, or the shrimp will become mushy; they should still be firm to the bite. Add the herbs and, if desired, peperoncini or similar (if you like it spicier). Briefly fold in the tomatoes. Then add the drained spaghetti and mix everything well. Fold in 3/4 of the arugula in the pan as well. Arrange everything on plates and garnish with shaved Parmesan cheese and arugula.