Pasta with shrimps in Mediterranean

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Ingredients

• 500 g of linguine;
• 2 cloves garlic;
• 1 fresh chili pepper;
• ½ a bunch of parsley;
• a few tablespoons of olive oil;
• 1 tablespoon of small capers;
• 4 shrip fillets;
• several cherry tomatoes;
• 1 lemon;
• 1 piece of unsalted butter - optional;
• sea ​​salt - to taste;
• ground black pepper - to taste.
  
  

Preparation

Start the pasta in boiling salted water for the time indicated on the package.

Peel and cut garlic along thin slices. Chop the chili. Separately chop the leaves and stems of parsley. Preheat the olive oil in a frying pan and fry garlic, chili, capers and parsley sticks on it for a couple of minutes.

Cut the shrimp fillets into strips of 2 cm, place them on a frying pan to vegetables and cook for another 2 minutes. The fish will begin to disintegrate. Add the cherry tomatoes cut into quarters, squeeze the lemon juice and mix.

Transfer the finished pasta into a frying pan with herring and pour in a little water in which they were brewed. If desired, you can add a piece of butter. Then mix everything well.

Season the paste with salt and pepper to taste. Sprinkle with parsley leaves (leave a little parsley to decorate), sprinkle with olive oil and stir again.

Before serving, place the pasta on a dish and decorate the remaining parsley.

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