Shrimp – arugula – spaghetti

Ingredients for 2 servings:

• 250 g spaghetti (preferably spaghettini or capellini)
• 8 prawns, peeled and deveined (also possible frozen)
• 1 jar white wine
• 6 tomatoes, dried, pickled, pureed
• ½ lemon(s), untreated, the grated zest and the juice
• 1 handful of arugula, roughly chopped
• 1 chili pepper(s), dried, crumbled
• 2 garlic cloves, finely chopped
• e.g. Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

refined with white wine and sun-dried tomatoes

Cook the spaghetti al dente according to the package instructions. In the meantime, fry the garlic and chili in a little olive oil. As soon as the garlic starts to brown, add the prawns and fry for about 2 minutes. Then deglaze with white wine and the pureed tomatoes and let it simmer. As soon as the spaghetti is al dente, strain it, reserving some of the cooking water if necessary. If you want the sauce to be more liquid, add a little more of the reserved cooking water. Then add the lemon juice and grated lemon zest. Add the chopped arugula and mix everything together. Now mix everything with the drained spaghetti and serve on plates. Sprinkle with some finely grated Parmesan cheese and serve.