Seafood Quinoa Pasta with Fresh Tomato Sauce

As the sun comes out in Switzerland, I’m greeting it with a nice seafood pasta. There’s nothing like the feeling of being on the seaside, breathing in the nice fresh air and sea breeze. As I avoid creamy sauces, this freshly made tomato sauce is as diet-friendly as it gets with a kick from the paprika.

What’s in it:

  • Quinoa spaghetti
  • Tomatoes, 5-6 cubed
  • Shrimp
  • Garlic, 3 cloves minced
  • Vinegar, 3 Tbsp
  • Pepper
  • Fresh basil leaves
  • Paprika, 1 Tbsp
  • Olive oil, 3 Tbsp
  • Lemon, 1/2

Boil the shrimp until cooked. Set the shrimp aside but use the water as stock for the sauce. In a pot, cook the tomatoes and garlic then mash the tomatoes until it turns into a thick sauce. Add vinegar, olive oil and 1 c shrimp stock, let it simmer. Use pepper and paprika to season and add as much as you want or need. Cook the pasta with the rest of the shrimp stock to absorb the flavor. Strain the pasta and coat with olive oil. Mix the sauce and pasta together until evenly coated. Add basil for a fresher and herb aroma and taste and a squeeze of lemon for brightening.

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