John Myers
Ingredients for 4 servings:
- 400 g pasta, e.g. mini penne, spaghetti or similar
- 250 g shrimp tails, frozen, raw
- Salt
- 4 tbsp olive oil
- 4 large garlic cloves
- 1 chili pepper(s), red, dried
- pepper
- basil
- 4 m.-sized eggs
- some vinegar
- 50 g cheese (Manchego) or Parmesan
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Spanish pasta variant with shrimp
Cook the pasta in salted water until al dente. Meanwhile, pour boiling water over the prawns, rinse under cold water after about a minute, and drain. After a few minutes, halve the prawns lengthwise and remove any intestines. Cut larger halves in half again. Heat the oil in a pan and briefly fry the chopped garlic. Add the chili (watch for the heat; deseed if necessary), quickly add the drained prawns, and stir well. Season with salt and pepper. Quickly add the dripping wet pasta (do not drain!) from the pot to the pan. Mix everything thoroughly and stir in the thinly sliced basil. Poach the fresh egg (one per person) in hot vinegar water for four to five minutes. It works particularly well if you create a small whirlpool in the pot shortly before adding the egg. This prevents the egg from sticking to the bottom. Divide the pasta between plates, break the egg on top of the pasta, and sprinkle some cheese over the pasta, if desired.
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