Spaghetti With Shrimp, Cherry Tomatoes and Garlic

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Serves 4

• 1 lb• dried spaghetti
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely chopped
• 1–2 dried red chilies, crumbled
• 1lb peeled raw large shrimp
• 1 small wineglass of white wine
• 1 cup of gold and red cherry tomatoes
• zest and juice of 1 lemon
• 10/15 leafs of basil

Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chili. As the garlic begins to color, add the shrimp and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped arugula, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the arugula leaves.