Ingredients shrimp and tomato spaghetti for 4 people

• Spaghetti 500g
• mazzancolle shrimp 500g
• 5/6 tomatoes
• 60 ml of Classic Extra Virgin Olive Oil from Pantaleo
• chili pepper, parsley, curry, salt and pepper to taste
• 1 clove of garlic

Preparation

Pour the extra-virgin olive oil into a frying pan and fry the garlic over a moderate heat until soft.
Add the shelled shrimp, and allow to brown.
Pour in ½ glass of white wine and allow to evaporate.
Finally, add the chopped tomatoes, salt, chilli and a little curry, and cook for another 2 minutes.
Meanwhile, in a separate pot, boil the spaghetti.
Once cooked, drain the pasta and mix with the shrimp sauce.
Sprinkle with abundant chopped parsley and black pepper.