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Categories:Viewed: 52 - Published at: 4 years ago
Ingredients
- 8 tablespoons olive oil
- 1 carrot peeled and finely diced
- 2 onions peeled and finely diced
- 6 cloves garlic peeled and finely diced
- 1 red chili seeded and diced
- 14 ounces chopped tomatoes
- 14 ounces ribbon pasta
- 24 shrimp frozen, thawed, peeled and prepared
- 1/2 bunch parsley finely chopped
- 3 1/2 ounces Parmesan cheese grated
Method
- Heat 6 tbsp of olive oil in a pan and saute the carrots, onions, three-quarters of the garlic and the chili. Stir in the tomatoes and simmer for about 15 mins. Cook the pasta in boiling salted water according to the package directions.
- Cut the shrimp into roughly 1/2 inch pieces. Heat 2 tbsp of olive oil in a frying pan and sear the shrimp briefly. Add the shrimp, parsley and remaining garlic to the tomato sauce and season to taste. Drain the pasta and gently toss it in the sauce. Serve the pasta on 4 plates, sprinkled with Parmesan cheese.
