Ribbon pasta with shrimp and tomato-arugula salsa

Ingredients for 4 servings:

• 500 g king prawns, fresh or frozen
• 500 g tagliatelle pasta
• 3 tomatoes
• 1 onion(s)
• 2 garlic cloves
• ½ bunch parsley
• 2 tbsp olive oil
• salt and pepper
• 50 g arugula
• olive oil

Instructions

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

Thaw frozen shrimp. Remove the heads and shells. It’s very important to cut along the back and remove the intestines. Cook the pasta in salted water until al dente. Puree the arugula with a little olive oil and season lightly with salt and pepper. Lightly fry the shrimp with the onion and garlic until they color but are still raw inside, then remove from the pan. Chop the tomatoes and fry in olive oil until softened. Season with salt and pepper. When the tomatoes are soft, add the shrimp with the cooked pasta and sauté for a few more minutes. Stir in the arugula puree. Check out my YouTube channel. There you’ll find step-by-step instructions on how I prepared it. Here’s the link to the channel: https://www.youtube.com/channel/UCebRfHIXqm-4LMPgPs24Yug