Prawns spaghetti with tomato, sweet chilli and basil
This prawn pasta dish, flavoured with all the good things Italy can suggest: tomatoes, basil and olives.
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Ingredients
Portions:
4
100 g
spaghetti
150 g
black tiger shrimp, peeled and deveined
100 g
cherry tomatoes, halved
50 g
taggiasche olives, pitted
2 tbsp
olive oil
100 ml
vegetable broth
2 cloves
garlic, minced
1 tsp
sweet chili sauce
1 pinch
fine salt
1 pinch
white pepper
10 g
fresh basil leaves
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Boil 100 g of spaghetti in salted water until al dente, about 9-11 minutes. Drain and set aside.
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.
- Add 150 g of black tiger shrimp to the skillet and cook until pink, about 3-4 minutes.
- Stir in 100 g of cherry tomatoes, 50 g of taggiasche olives, and 1 tsp of sweet chili sauce. Cook for another 2 minutes.
- Pour in 100 ml of vegetable broth and bring to a simmer. Season with 1 pinch of fine salt and 1 pinch of white pepper. Let it simmer for 5 minutes.
- Add the cooked spaghetti to the skillet and toss to combine. Remove from heat and stir in 10 g of fresh basil leaves. Serve immediately.