Bavette with shrimp, chili and parmesan

Ingredients for 4 servings:

• 500 g spaghetti, wide (bavette)
• salt water
• 250 g shrimp(s), ready to cook, fresh or frozen
• e.g. Parmesan
• 50 ml olive oil
• 1 red chili pepper(s)
• 4 garlic cloves
• 1 small onion(s)
• 150 ml white wine
• 2 tbsp basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in salted water according to the package instructions. In the meantime, finely chop the basil leaves and onion. Deseed the chili peppers and slice them into fine rings. Peel the garlic cloves and finely slice them. Heat a little olive oil in a pan and fry the prawns for about 2 minutes on each side, season with salt, remove from the pan, and keep warm. Sauté the finely chopped ingredients in the remaining oil over medium heat for a few minutes, deglaze with 100-150 ml white wine, and reduce briefly. Add the prawns and toss briefly. Add the cooked pasta and mix everything well. Serve on plates, grate the Parmesan cheese over the top. Lightly season with pepper and garnish with the basil leaves. Serve with a green salad.