Summer spaghetti with mango, cucumber, tomatoes and shrimp

Ingredients for 2 servings:

• 200g spaghetti
• 2 shallots
• 1 garlic clove(s)
• 250 g cherry tomatoes
• some olive oil
• 2 tbsp tomato paste
• some ginger, peeled, grated
• 120 ml water
• ½ mango(s)
• 0.33 cucumber(s), organic
• 250 g shrimp, peeled
• 2 tbsp basil leaves, cut into strips
• Sugar
• salt and pepper
• chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the spaghetti in salted water according to the package instructions. Peel the shallots and garlic. Wash the cherry tomatoes and halve or quarter them, depending on their size. Sauté everything in heated olive oil. Add the tomato paste and ginger, deglaze with water, and simmer for a few minutes. Peel the mango, remove the stone, and cut into bite-sized pieces. Wash the cucumber, halve it lengthwise, remove the seeds with a teaspoon, and thinly slice the cucumber flesh. Briefly fry the shrimp separately. Drain the spaghetti, mix with the tomatoes, fold in the mango, cucumber, shrimp, and basil, and season with sugar, salt, pepper, and chili flakes.