Shrimps with pasta Mediterranean style
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ingredients
200 g shrimps 1 handful black olives 8 pcs cherry tomatoes 1 pcs chilli pepper 2 pcs garlic 3 dl white wine 1 handful grated Parmesan olive oil salt black pepper parsley 1 pcs lemon spaghetti, glass noodles or other favourite pasta
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When we get home from work, we don’t feel like standing at the stove for long. That’s when quick recipes like these come in handy, which also remind us of the holiday atmosphere. Shrimp thaws quickly, so no excuses and you’re ready for dinner in a flash.
1.
Heat a frying pan and, in the meantime, chop your garlic and peppers into small pieces. Then add the oil to the pan and once it’s hot, toss in the two ingredients. Sauté them for a while on a low heat so they don’t burn.
2.
Remove the tails from the prawns, wash them and leave them to drain. Add them to the garlic and peppers, add salt and pepper, sprinkle with pepper and fry for a while. You can’t cook the prawns for a long time so that they don’t get rubbery.
3.
Add fresh chopped parsley to the pan. Squeeze the lemon over the prawns. Sauté them until the juice has completely evaporated.
4.
Add the wine to the pan. The prawns must be covered with it, as it will form the base of the sauce, to prevent the pasta from drying out. Let everything simmer to evaporate the alcohol.
5.
Place the pasta in hot water and cook al dente. Make sure they are done just right with the sauce so they don’t dry out on you. When you strain them, don’t rinse them and leave a little water between them. This way they won’t suck up all the juices and will be tastier.
6.
In the last two minutes, throw in the sliced olives and tomatoes with the prawns. Just warm them up so they are not too soft and stay juicy enough.
7.
Toss the prawns and sauce into the pot with the pasta, add half of the Parmesan cheese and mix everything with two forks.
8.
Serve the cooked pasta on a plate, sprinkle with fresh parmesan and shavings of parmesan cheese. Serve with a glass of wine.
