Coconut milk shrimp spaghetti à la Gabi

Ingredients for 4 servings:

• 1 bunch parsley, flat-leaf, leaves coarsely chopped
• 1 bunch basil, leaves roughly chopped
• 2 stalks lemongrass, halved
• 80 g black olives, sliced
• 1 onion(s), finely diced
• 1 clove(s) garlic, finely diced
• 3 tbsp olive oil
• 1 can of tomatoes, 400 g
• 8 shrimp(s), raw, approx. 8-10 cm, peeled, deveined
• 1 pinch of peperoncini (flakes)
• 6 tbsp coconut milk, liquid
• e.g. salt and pepper
• e.g. chili sauce, sweet and hot
• 500g spaghetti

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Heat the olive oil in a pan and sauté the onion and garlic. Add the tomatoes, pepperoncini, lemongrass, and olives, and pour in the coconut milk. Simmer gently. Add the herbs and season with salt, pepper, and a little chili sauce, if desired. Add the shrimp tails, let them cook, and discard the lemongrass. Cook the spaghetti al dente, drain, and serve with the sauce and shrimp tails.