Garlic spaghetti with peppers and prawns in coconut milk

Ingredients for 4 servings:

• 500 g pasta (bavette or spaghetti)
• 1 chili pepper(s)
• 4 cloves garlic
• 400 g shrimp
• 20 ml olive oil
• 2 large bell peppers, red
• 1 can coconut milk
• a few stalks of parsley
• 1 jar bamboo shoot(s)
• 3 tbsp soy sauce
• salt and pepper
• Cheese, grated

Instructions

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

tasty and quick

Cook the pasta in salted water. Do not overcook, just until it still has a bite. Chop the garlic and chili and finely chop the bell peppers. Sauté the chili, garlic, bell peppers, and shrimp in the olive oil. Add the soy sauce. Then deglaze with the can of coconut milk and bring to a boil. Add the finely chopped parsley and bamboo shoots and stir. Then add the pasta to the pan and fold in. Cook over medium heat, stirring constantly, until the pasta is very soft and most of the liquid has evaporated. Season with salt and pepper and serve with some grated cheese. We always like to serve it with a green salad.