Time
30 min
Serving
2 persons
Calories
366
I have made up the recipe of this dish myself and you know what? I don’t regret the choice and the time I have spent experimenting with the ingredients! The combination of tastes is fantastic – shrimps, sun-dried tomatoes, pumpkin and high-quality spaghetti will not leave anyone indifferent!
Ingredients
- spaghetti: 200 g
- pumpkin: 300 g
- tiger shrimps: 300 g
- sun-dried tomatoes: 70 g
- canned tomatoes: 150 g
- tomato juice: 100 ml
- garlic: 2 clove (medium-sized)
- chili pepper: 1 clove (small)
- olive oil: 20 ml
- salt: 0.5 tsp
- black pepper: 1 pinch
Metric Conversion
Stages of cooking
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Boil spaghetti in salty water. Spaghetti should be “al dente”. While the main ingredient of the dish is boiling, let’s cook the sauce. Chop the garlic and fry it on olive oil.
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Cut the chili pepper and remove the seeds. Add it to the garlic.
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Peel the shrimps and remove their heads. Add the heads to the pepper and garlic. Stew for about 5 minutes and take away garlic, shrimp heads and chili pepper.
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Peel and cut the pumpkin into small cubes, fry on olive oil.
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Add chopped sun-dried tomatoes.
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Add mashed canned tomatoes and tomato juice. Keep stewing until the pumpkin becomes soft.
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Around 5 minutes till the end of stewing, add shrimps. Then add salt and black pepper.
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Add the sauce to the spaghetti, mix the major ingredients and serve! Bon appétit!
