Pasta with shrimp and dried tomatoes

Ingredients for 2 servings:

• 200 g shrimp(s) (party shrimp)
• some olive oil for frying
• 100 ml dry white wine
• 150 g tomatoes, dried in oil
• 5 garlic cloves
• 5 sprigs of thyme
• 1 dash of olive oil
• salt and pepper
• 1 pinch of chili flakes
• 400 g pasta, of your choice

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

simply

For the sauce: Cut the sun-dried tomatoes into strips. Finely dice the garlic. Pluck the thyme leaves from the stems. Mix everything in a bowl with the remaining spices and a little oil. Then let it sit in the refrigerator for 3-4 hours. For the shrimp: Heat a large pan and fry the shrimp in oil, deglaze with wine and let it reduce. Meanwhile, prepare the pasta according to the manufacturer’s instructions. Now add the pickled tomatoes to the pan and fry briefly. Reduce the heat drastically until the pasta – I usually use linguine or spaghetti – is al dente and then add a ladle or two of pasta water to the tomatoes in the pan. Drain the pasta. Add the pasta to the pan and mix everything together. Season the dish again with salt, pepper, and chili, if desired.