Pepperoni-shrimp-leek spaghetti

Ingredients for 2 servings:

• 1 pack of frozen shrimp
• 3 spring onions
• 2 peppers, red (not the ultra-hot ones)
• 2 cloves garlic
• ½ pack of spaghetti
• salt water
• 1 piece(s) of Parmesan cheese (Parmeggiano Reggiano or Grana Padano)
• 50 ml olive oil
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

Thaw the shrimp (you can also briefly run them under hot water). Boil salted water for the pasta. Cut the peppers lengthwise, remove the seeds, and chop finely (if you like it spicy, leave the seeds and the white part in!). Peel the garlic cloves and chop finely. Remove the roots from the spring onions, wash them, and thinly slice the bottom half; discard the rest. Add the pasta to the boiling water. Heat the olive oil in a deep, large pan and briefly fry the garlic and peppers (careful! If the oil is too hot, the garlic will burn and become bitter!). Add the thawed shrimp and fry for about 3-4 minutes, seasoning with salt and some freshly ground pepper. When the shrimp are still translucent, add the leek and fry briefly. When the spaghetti is al dente, drain and add to the pan. Divide between deep plates, top with some freshly grated Parmesan cheese, and serve.