When I’m cooking this in Kuwait, it actually reminds me of Malaysian-style spicy noodles that I eat it with a pair of chopsticks. LOL

INGREDIENTS

For one serving

80 gms spaghetti

3 cloves garlic

5 guindilla (Spanish dried chilli)

70 gms peeled, deveined shrimps

3 leaves fresh basil

15 gms fresh parseley

1 tsp tomato puree

2 tbsp olive oil

DIRECTIONS

Fill a saucepan with water and bring to the boil. Add the spaghetti and boil according to instructions on the packet until al dente. Check when it has been boiling for 6 minutes by biting a piece of the spaghetti. If not al dente enough, let it boil for another minute or two until the right firmness is reached.

Peel the garlic, smash it with the blade of a knife the cut into 1/2 cm widths, Mince the parseley and shred the basil.

In a pan, heat the olive oil on medium heat. Add the garlic and saute it – don’t let it become crispy. Lower the heat. Crush the guindilla between your thumb and index finger and add to the garlic. Fry a little on this low heat then add in the spaghetti. Fry the spaghetti mixing it well with the garlic and the guindilla to let it absorb the flavours and get coated in the olive oil. Add salt to taste and the herbs.

Add the tomato puree and stir well for 2 minutes or so.

Increase the heat, make a well in the centre of the pan – i.e. move the pasta to the sides of the pan – and add the shrimps. It should only take a while to cook on the high heat. Stir well and move the pasta around to spread out the shrimps.

Preparation time: 15 minutes

Cooking time: 6 minutes

Ready in: 55 minutes

INGREDIENTS

Serves 4

600 gm fresh shrimps, peeled and de-veined

2 cloves garlic, minced

55 ml olive oil

40 ml tomato sauce

20 ml red wine vinegar

4 gm chopped fresh basil

Salt to taste

Dash cayenne pepper

DIRECTIONS

In a large bowl, mix together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.

Add the shrimps to the bowl, and mix until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil the grill grate. Grill the skewered shrimps for 2 to 3 minutes per side, or until opaque.

NUTRITION INFORMATION

Calories Per Serving: 274

• Total Fat: 14.7g
• Cholesterol: 230mg
• Sodium: 480mg
• Total Carbs: 3g
• Dietary Fiber: 0.2g
• Protein: 31g