Noodle and shrimp plate

Ingredients for 2 servings:

• 250 g pasta (organic spelt ribbon pasta)
• 100 g peas, frozen
• 250 g shrimp(s), frozen, organic
• ½ bulb(s) garlic, Chinese solo garlic, single-clove garlic
• 150 ml white wine, dry
• 6 tomatoes, dried from the jar
• 1 spring onion(s) , (leek onion)
• 1 tbsp herbs de Provence
• 1 tsp, leveled sea salt
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

light dish prepared very quickly

Preparation: Thaw the shrimp, prepare a marinade with wine, Provençal herbs, pepper, chopped garlic, and finely chopped spring onion. Add the shrimp to the marinade and mix well. Let stand for an hour, or longer. Now slice the sun-dried tomatoes, remove the peas from the ice and let them thaw, and cook the pasta in salted water until al dente. Add the shrimp and marinade to a deep pan and sauté for about two minutes. Add the tomato strips and peas. Heat until hot. Drain the pasta, add the pasta, stir, and season with salt and pepper.