Pens to the angry mit Garnelen

Name: Pens to the angry mit Garnelen
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 400 g raw peeled shrimps (fresh or frozen); 2 Onions; 2 Garlic cloves; 2 red chillies; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml each) Tomatoes; 300 g Wholemeal pasta (e.g. penne); 150 g frozen peas; 1/2 pot Basil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

We cannot resist this recipe for well-being: Chillies heat up the winter pillow in the most delicious way. Wholemeal pasta and shrimps provide fibre and protein for lots of energy

COOK TIME
35 mins

TOTAL TIME
65 mins

Ingredients

Servings: 4

400 g raw peeled shrimps (fresh or frozen)
2 Onions
2 Garlic cloves
2 red chillies
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml each) Tomatoes
300 g Wholemeal pasta (e.g. penne)
150 g frozen peas
1/2 pot Basil

Directions

1
Defrost frozen shrimps. Peel onions and garlic and dice finely. Clean and wash the chillies and cut them into fine rings. Rinse prawns and dab dry.
2
Heat the oil and fry the prawns for about 3 minutes each while turning. Season with salt and pepper and remove. Sauté onions and garlic in frying fat for about 5 minutes. Add the tomatoes and chop with a spatula. Season with salt and chilli. Bring to the boil and simmer for about 10 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Add shrimps and peas to the sauce and bring to the boil again. Wash basil, shake dry, pluck leaves from the stalks and cut finely. Stir into the sauce. Drain the pasta, let it drain and mix with the sauce. Serve everything.