Spaghetti Shrimp Packages

Ingredients

• 350 g Frozen deep-sea shrimp (peeled)
• 2 onions
• 3 Garlic cloves
• 2 tbsp olive oil
• 850 g Canned tomatoes (packed)
• Salt
• Pepper
• 400 g Whole Wheat Spaghetti
• 4 Stalks Parsley
• 75 g Capers (jarred; drained weight)
• 8 Anchovy fillets (jarred or canned)

Instructions

1. 1.

   Thaw the shrimp. Peel and finely chop the onions and garlic.

2. 2.

   Heat 1 1/2 tbsp olive oil in a pan or pot. Sauté the onions and garlic until translucent. Crush the tomatoes directly in the can with a knife and add them. Season generously with salt and pepper and bring to a boil. Simmer over medium heat for 20 minutes.

3. 3.

   Meanwhile, cook the spaghetti according to package directions in plenty of salted water until al dente. Drain, briefly rinse with cold water, drain, and place in a bowl.

4. 4.

   Wash, shake dry, pluck the leaves from the parsley, and chop them. Drain and pat dry the shrimp. Mix both with the tomato sauce and spaghetti.

5. 5.

   Cut 4 rectangles of 30x50 cm from baking paper and grease them with the remaining oil. Place the spaghetti on the lower half of the sheets. Drain the capers and anchovies and distribute them on top. If you prefer less salt, rinse the anchovies under water beforehand.

6. 6.

   Fold the sheets together and seal well with kitchen twine. Place on a baking sheet and bake in a preheated oven at 200 °C (Fan: 180 °C, Gas Mark 3) for 15 minutes. Serve in the paper.