One-pot shrimp and tomato pasta

Step 1/4

• 2 cloves garlic
• 350 g cherry tomatoes
• 1 chili
• 2 tbsp olive oil
• 200 g shrimp

• cutting board
• knife
• frying pan (large, with lid)
• spatula
• bowl (small)

Peel and slice the garlic. Halve the cherry tomatoes. Remove the seeds from the chili and slice thinly. Heat half of the olive oil in a large pan and sear the shrimp for approx. 1 min. on each side. Remove shrimp from the pan and set it aside in a small bowl.

Step 2/4

• 2 tbsp olive oil
• 50 ml white wine
• salt
• pepper

In the same pan heat the remaining olive oil. Add garlic, chili, and tomatoes and sauté together for approx. 2 min. Then deglaze with white wine. Let simmer for approx. 2 min. until the wine has almost boiled away. Season everything with a generous pinch of salt and pepper.

Step 3/4

• 250 g spaghetti
• 600 ml water

Add spaghetti to the pan, and add the water. The pasta should be completely covered with water. Season the water with salt. Put the lid on and simmer for approx. 9 min. Mix everything after a few minutes, so that it doesn't stick together, add more salt to your taste.

Step 4/4

• 1 tbsp butter
• 10 g basil (for garnish)

Remove the lid, add the butter, and let simmer for another 5 min., until the sauce is thick and glossy. Finally, add shrimp and warm through briefly. Arrange pasta on plates and garnish with basil leaves.

Enjoy your meal!