Spaghetti Aglio e Olio with Scampi

Ingredients for 4 servings:

• 500g spaghetti
• 250 g shrimp(s) (king prawns)
• 40 g Parmesan, plus some for garnishing
• 1 large onion(s)
• 3 large garlic cloves
• 1 piece(s) of ginger (about the size of a garlic clove)
• 100 ml olive oil, plus some for the pans
• 1 tbsp tomato paste
• some cooking water from the pasta, about 2 ladles
• salt and pepper
• oregano
• basil
• Vegetable stock powder
• 1 bunch parsley, fresh

Instructions

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

Boil water for the pasta and add plenty of salt. Prepare two pans. Thaw the shrimp in the smaller pan over low/medium heat with a little oil. Preheat the second, large pan over low/medium heat and cover the bottom of the pan with olive oil. Finely chop the onions, garlic, and ginger. Sauté the onions in the large pan in the oil over medium heat for a few minutes until translucent and lightly yellow. Add the pasta to the cooking water and cook for slightly less than the allotted time. You will need the starchy pasta water later; don’t throw it all away. Add the garlic and ginger to the pan with the onions and fry for about 2 minutes. Add about 1 tablespoon of tomato paste and fry, stirring well. Drain the thawed shrimp water from the small pan and lightly fry the shrimp over medium heat (do not let it brown). Add the oregano, basil, salt, pepper, and vegetable stock powder to the large pan, stir briefly, and deglaze with two ladles of the pasta water. Add the shrimp and Parmesan to the large pan and toss to combine. Drain the pasta and add it to the large pan. Turn off the heat. Continue cooking for about 1 minute over the residual heat, stirring to combine. Finely chop the fresh parsley, reserving a little for garnish. Finally, add the olive oil and chopped parsley and stir to combine. Serve with some Parmesan and parsley leaves.