A delicious spicy pasta with the lovely sweet taste of brown shrimp!
Cook the pasta in boiling water according to the packet instructions.
Put a couple of lugs of olive oil in a second pan and fry the onion and garlic until the onion is soft. Add the lemon zest and fry for another minute.
Add the tomatoes to the pan and crush them with a fork. Then add the brandy and a pinch of chili powder to give it an extra kick. Let the sauce cook for 5 minutes.
Take the shrimps and put them into the sauce. Cook for 2 minutes and add the cream. Mix well and finish the sauce with the fresh parsley and some salt and pepper.
Drain the pasta when it's al dente and add it into the pan directly after draining. Mix the pasta well and finish it off with some extra parsley. Enjoy!
- 500 g spaghetti or linguine
- 2 shallots, roughly chopped
- 2 garlic cloves
- zest of 1 lemon
- 1 can of peeled tomatoes
- 2 tbsp brandy or cognac
- pinch of chili powder
- 300 g peeled brown shrimps
- 100 ml cream
- 50 g fresh parsley, roughly chopped
- oil, for frying
- salt and pepper
