Spaghetti with Arugula and Shrimps in Vanilla-Tomatoesauce

A recipe to make your taste receptors go “mmmm…”, to make your eyes go “aaaah” and to make your guests go “Gimme that!”

IIMG_20151119_132344‘m always eager to try out something new. Whether it is about travels, activities or food – I find new experiences ever so inspiring. So today, I tried out something I’ve never done before, and believe me, you will get addicted to this. The fresh and spicy shrimps combined with the fruity vanilla-tomatoes, some delicious arugula and mushrooms – I literally wanted to have this for breakfast, lunch and dinner. To recreate this delicious spaghetti recipe, you will need:

300g cherry tomatoes
200g mushrooms
200g shrimps (preferably frozen)
A pinch of fresh bourbon vanilla
400g spaghetti
125g arugula
150ml vegetable stock
Two cloves of garlic
One red onion
50ml cream
2 Tbsp olive oil
Butter
1/2 lemon
Chilli flakes
Some sugar, salt and pepper

IMG_20151119_134651How to: Start boiling some water for the spaghetti in a big bowl. Cut the onion and one garlic clove into pieces, and fry the the onion in a pan with the olive oil for 3-4 minutes, medium heat. In the meantime, wash and cut the tomatoes into quarters. Add the garlic, fry one more minute and then add the tomatoes. After already a minute, you will see that the the mixture in the pan will get a creamy, sauce like texture. Add some sugar and let it caramelize around the tomatoes.
Clean the mushrooms and add them to the tomatoes together with the vanilla. Let the heat take over for a few minutes until you feel the mushrooms have developed a texture you’re happy with.

IMG_20151119_135536Now, put the spaghetti into the boiling water. Heat a second, smaller pan and let some butter melt in it until the surface is covered. Cut the second garlic clove into small pieces and slice the lemon. Now, fry the garlic together with the shrimps and the chilli flakes. After 2 minutes, when the shrimps slowly turn pinkish, add the lemon slices.
In the meantime, add some vegetable stock and cream to your tomatoe sauce and let the mixture boil down to a creamish texture. Add spaghetti water if you prefer it less creamy and more saucy. Wash the arugula and, if necessary, slice the leaves into a length you find manageable to eat.

Now, for the more visual part: Once your sauce, spaghetti and shrimps are ready, you take the spaghetti first. Arrange them on your favourite spaghetti plate, add the amount of sauce you prefer. Then, arugula. Preferable in the middle so that the red of the tomatoes frame the green. On top, put some shrimps. Now open a delicious bottle of red wine/juice/coke/Beverage of your choice. You’ve earned it, pal!

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3 Comments Add yours

  1. I’m so hungry right now. And I just ate…

    Like

  2. Amy says:

    Delicious. Great recipe! 🙂

    Liked by 1 person

    1. Thanks, I’m glad you like it :)!

      Like

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