Tagliatelle Aglio E Olio with Cherry Tomatoes and Shrimp on Bed of Rocket

Summary

Ingredients

• 1 kg ribbon noodles
• 1 kg shrimp, frozen
• 9 tablespoon olive oil
• 1 bunch rocket
• 3 handfuls cocktail tomatoes
• 1 tablespoon parsley, chopped
• 5 clove (s) garlic
• 1 small pepper
• salt and pepper
• 1 cup parmesan, freshly grated

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Instructions

1. Chop the garlic and peppers, if you don`t like it too spicy, remove the kernels of the peppers. Halve the cocktail tomatoes.
2. Lightly fry the frozen shrimp in a pan, then remove and set aside.
3. Cook the ribbon noodles until they are firm to the bite, drain and set aside.
4. Heat the oil in a pan and briefly fry the garlic and peppers - just don`t let them brown, otherwise the garlic will taste bitter. Add the cocktail tomatoes and fry briefly over medium heat, then add the shrimp and parsley, let everything get hot and season with salt and pepper.
5. Add the contents of the pan to the ribbon noodles and mix everything together.
6. Prepare a nest of rocket on each plate and place the pasta on top. Serve immediately and enjoy sprinkled with freshly grated Parmesan.
7. It goes well with a good red wine and maybe some crusty bread.