There’s nothing like a sun shiny day to motivate me to cook. I’m not a big fan of cooking for one but this was an exception. I was in the mood for a spicy but not so cream-heavy pasta, which is why I had a look in my kitchen what I had on stock and this is what I managed to make.
What’s in it:
- Shrimp
- Lentil fusilli (cook according to package instructions)
- Butter, 10-15g
- Olive oil
- Herbes de province
- Pepper, 1-2 tsp
- Garlic, 4 cloves minced
- Ginger powder, 2 tsp
- Salt, 1 pinch
- Lemon, 1/2
- Paprika, 1 Tbsp
- Fresh basil leaves
Heat olive oil in a pan and add butter to start melting it. Cook garlic then add the shrimp. Season with parpika, salt, ginger, herbs, and pepper. Add the pasta and kill the heat. Add basil leaves and squeeze half a lemon to brighten and freshen up the dish. Transfer to a serving bowl and eat.
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