Spaghetti with shrimp in garlic-dill-tomato sauce

Ingredients for 2 servings:

• 250 ml tomato(s), pureed
• 200g spaghetti
• 50 ml olive oil
• 100 g shrimp(s)
• half lemon(s)
• 2 garlic cloves
• 6 cherry tomatoes
• 30 g dill
• 1 mushroom
• 1 half chili pepper(s)
• 1 onion(s), red
• some mustard
• some Parmesan, freshly grated
• some basil, preferably fresh
• Salt and pepper, black
• Paprika powder

Instructions

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

Very tasty dish, light and fruity

Squeeze half a lemon, put the prawns in a small bowl and add about a quarter to half of the lemon juice, reserving the rest. Crush or mince 1-2 garlic cloves and add them. Cut the mushrooms into pieces; they can be about the same size as the prawns. Quarter the onion and cut into coarse strips. Roughly chop the chili. Wash the cherry tomatoes and basil. Add plenty of olive oil to a pan and heat to 100°C – 120°C. Fry the prawns and garlic briefly, otherwise they won’t taste as fresh; ideally only for 3-4 minutes. Deglaze with the passata and add the mustard, and cook for a few minutes. Now add the onions and chili. Continue simmering on a low heat. A few minutes later, add the remaining lemon juice and season with pepper and paprika. Not too much pepper, about 3 pinches! A few minutes later, add 3-4 basil leaves and the dill. Let it cook briefly again, then add the cherry tomatoes as they are. Season with salt, pepper, and paprika and simmer a little longer to warm the tomatoes and soften a bit. In the meantime, cook the spaghetti in plenty of salted water until al dente, then drain. Arrange the spaghetti on plates, spoon some of the sauce on top, and serve with the remaining sauce. Sprinkle with some Parmesan cheese and garnish with dill and basil. Now you can enjoy it and then rate my recipe. I recommend serving it with a glass of mineral water or a medium-dry red wine.