Spaghetti with shrimps, sundried tomatoes and arugula
Spaghetti with shrimp and arugula: Creamy Spaghetti, juicy prawns, sweet sundried tomatoes, and peppery arugula. This dish is quick, easy, yet simple to make and you can serve it within 15 minutes for dinner. And only 5 ingredients!
Homemade pasta is really delicious! If you've never had to eat it I can definitely recommend it to try out. But it will cost you well over 15 minutes to make it. Fresh egg pasta that can be found in the supermarket refrigerator and is, just like the homemade pasta, very nice and creamy. The budget-friendly solution is to use dried spaghetti.
You can get fresh or frozen shrimp. When they are gray, they need to be cooked to be done (by boiling they will turn pink). The pink variants only need to warm.
Use the oil of the sundried tomatoes to prepare the shrimp instead of olive oil to add even more taste.
Instructions
Preparation
Cook the spaghetti al dente.
Slice the garlic thinly and set aside.
Cut the sun dried tomatoes in small stripes.
Spaghetti with shrimps, sundried tomatoes and arugula
Pour two tablespoons of olive oil into the wok and put it on high heat.
Add the shrimps and bake for 3 minutes on one side until it turns pink.
Turn the shrimp around and add the garlic and tomatoes.
Bake until the shrimp turns pink and then add the spaghetti.
Bake it for a minute or so and spoon it onto a plate.