Who doesn’t love a good pasta? It’s even better when you make it yourself, right? Just so we know all is healthy and good. Or at least, that’s my point of view on cooking. I love experimenting with food. Sometimes I fail, hard … sometimes it’s extremely delicious, like this recipe. It’s healthy, quick, easy and yummy! Let’s see how I made this Spicy Shrimp Scampi recipe.
All you need area handful of ingredients and about 20-30 minutes to make this dish. My family loves it so much, they keep asking if I make it again!
Ok let’s get to the point, cooking!
Ingredients (serves 4)
40 shrimp scampi
1 – 2 fresh chili pepper, diced with seeds (depending how hot you want it)
2 cloves of garlic, diced (remove green inside)
1 onion, diced
320 gr spaghetti (whole wheat)
400 gr canned diced tomatoes
32 cherry tomatoes (halved)
4 big hands of arugula
160 gr Parmesan Cheese
olive oil / coconut oil
pepper & salt to taste
Basil & Oregano to taste
Boil some salted water for your pasta and cook ‘al dente’.
In the meantime add the olive oil to a pan and saute the diced onion for 5 minutes and add in the diced garlic and chili pepper. Saute for another minute. Add your shrimp scampi and cook until pink.
Put this mixture in a heatproof bowl.
Use that same pan to make the sauce. Add your halved cherry tomatoes and saute for a few minutes while stirring continuously.
Add in the diced tomatoes and season with salt, pepper, basil & oregano.
Add the shrimp scampi mixture & pasta.
Mix well until everything is combined. To finish off add the arugula. Stir well.
You can already add the Parmesan cheese at this point but since I’m lactose intolerant, I always leave add it at the end.
Let me know in the comments below if you recreate this dish. Would love to know if you liked it!
Lots of love,