Salsa verde with spaghetti and prawns
very easy
35 mins
35 mins
Ingredients
- 20 raw peeled shrimps (approx. 20 g each; fresh or frozen)
- 2 Garlic cloves
- 1 glass (53 ml) Capers
- 2 Anchovy fillets in salt
- 1 collar Parsley and Dill
- 9 TABLESPOONS good olive oil
- 7-10 Tbsp Sea salt, pepper
- 2 TEASPOONS Lemon juice
- 400 g Spaghetti
- 1 Shallot
- 250 g cherry tomatoes
Directions
- 1
Defrost the prawns if necessary. For the salsa, peel and coarsely chop the garlic. Rinse and drain capers and anchovies. Wash the herbs, shake them dry and chop the leaves coarsely. Put anchovies, capers, herbs, half garlic and 7 tbsp. oil in a high mixer.
- 2
Season to taste with salt, pepper and lemon juice.
- 3
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Cut shrimps lengthwise at the back and remove the dark intestine. Wash shrimps and pat dry.
- 4
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime peel the shallot and dice it very finely. Wash and halve the tomatoes. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for about 2 minutes, turning them over.
- 5
Add the tomatoes, garlic and shallot and fry everything for 1-2 minutes. Season with salt and pepper.
- 6
Drain the pasta and let it drain well. Mix with salsa verde, tomatoes and prawns and serve.
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