Description
Zarte Spaghetti umhüllt von cremiger Kokosmilch, saftigen Garnelen und aromatischem Basilikum. Knackige Oliven, feine Chili-Schärfe und frischer Zitronengrasduft verschmelzen zu einem exotisch-lebendigen Genuss.
Ingredients
Scale
- 1 bunch basil, leaves coarsely chopped
- 1 clove garlic, finely diced
- 2 stalks lemongrass, halved
- 1 onion, finely diced
- 1 pinch chili flakes (Peperoncini)
- salt and pepper, to taste
- sweet chili sauce, to taste
- 80 g black olives, sliced
- 8 raw shrimp, peeled and deveined (about 8–10 cm each)
- 3 tablespoons olive oil
- 1 bunch flat-leaf parsley, leaves coarsely chopped
- 1 can tomatoes (400 g)
- 6 tablespoons coconut milk, liquid
- 500 g spaghetti
Instructions
- Bring a large pot of salted water to a boil for the spaghetti. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet or frying pan over medium heat. Add the finely diced onion and garlic and sauté for about 3-4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
- Add the canned tomatoes (including their juice) to the pan. Use a spoon to break up the tomatoes into smaller pieces. Stir in the chili flakes, halved lemongrass stalks, and sliced black olives. Mix well to combine.
- Pour in the coconut milk and stir until the sauce is evenly mixed. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook gently for about 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Add the coarsely chopped basil and parsley to the sauce. Season the mixture with salt and pepper to taste. For extra flavor and heat, add a dash of sweet chili sauce if desired. Stir well to incorporate the herbs and seasoning.
- Add the peeled and deveined shrimp to the pan, making sure they are submerged in the sauce. Allow the shrimp to cook gently for about 3-5 minutes, turning them occasionally, until they are pink and opaque. Take care not to overcook them.
- Once the shrimp are cooked, remove the lemongrass stalks from the sauce and discard them.
- Drain the cooked spaghetti and add it directly to the pan with the sauce and shrimp. Toss everything together gently, ensuring the pasta is evenly coated with the sauce and the shrimp and olives are well distributed.
- Serve the spaghetti immediately on warm plates, garnished with extra fresh basil or parsley if desired. Enjoy your meal while it is hot.
Notes
For a more intense citrus flavor, you can lightly bruise the lemongrass stalks before adding them to the sauce. Adjust the amount of chili flakes and sweet chili sauce according to your preferred spice level. This dish pairs well with a crisp white wine and a side of crusty bread to soak up the delicious sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
