• Lunch
  • 30 m
  • Easy

Serves 2

Ingredients

  • 180g spaghetti
  • 120g ASC certified shrimp
  • 80g cherry tomatoes
  • 10 leaves fresh mint
  • 50g onion
  • 1 clove garlic
  • peel of half a lemon
  • 30 ml white wine
  • salt & pepper
  • extra virgin olive oil

Instructions / directions

For the sauce

Cook the finely chopped onion in a pan until golden, then add the cherry tomatoes cut into small pieces. Add a pinch of salt and cook for about 2 minutes. Heat a non-stick pan, then add a drizzle of oil and roast the shelled shrimp, cut into small pieces, for 30 seconds. Cook in small batches. Add the shrimp to the tomato sauce. Pour the white wine into the shrimp pan, let the alcohol evaporate and then add it to the tomato sauce.

 

Spaghetti

Boil the spaghetti in plenty of salted water until al dente, then drain, saving the liquid. Put the spaghetti back in the pan with the sauce, adding a couple of ladles of cooking water. Mix together and cook for a few minutes, adding finely chopped fresh mint, grated lemon zest and a drizzle of olive oil. Season with salt and pepper to taste.

 

To serve

Twist spaghetti into a pasta bowl and serve with warm crusty bread.

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