Pasta with arugula pesto, oven tomatoes, and spicy shrimp

Step 1/5

• 2 cloves garlic
• 1 chili
• 50 g Parmesan cheese

• oven
• knife
• cutting board
• grater

Preheat oven to 200°C / 400°F. Finely slice garlic. Slice chili into fine rings. Grate Parmesan cheese and set aside.

Step 2/5

• 250 g cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp pine nuts
• salt
• pepper

• baking dish
• frying pan

To prepare the roasted tomatoes, combine cherry tomatoes with olive oil, salt, and pepper in a baking dish. Transfer to the oven and roast at 200°C / 400°F for approx. 12 min. Add pine nuts to a small, dry pan and toast over medium-low heat, then set aside.

Step 3/5

• spaghetti
• 20 g arugula
• 10 g basil
• 5 tbsp olive oil
• 1 tsp lemon juice
• 70 ml pasta water

• pot (large)
• food processor

Bring a pot of salted water to a boil. Cook spaghetti until al dente, according to packaging instructions. To make the pesto, blend arugula, basil, olive oil, lemon juice, toasted pine nuts, parmesan cheese, and half of the sliced garlic in a food processor. Season with salt and pepper. Drain the pasta and reserve some of the cooking water.

Step 4/5

• 2 tbsp olive oil
• 10 jumbo shrimp

• cooking spoon

In the meantime, heat olive oil in a frying pan on medium high heat. Season the jumbo shrimp. Then, add to the pan and sauté for approx. 2 min, until they change color. Flip the shrimp one more time, add remaining garlic and chili, and fry for another minute, then remove from heat.

Step 5/5

• arugula (for serving)

Toss cooked spaghetti and pesto, adding pasta cooking water as needed to achieve a creamy consistency. Divide pasta onto plates. Serve with shrimp, oven-baked tomatoes, and some fresh arugula. Enjoy!

Enjoy your meal!