Spaghetti with Shrimp and Tomato Sauce

Ingredients

• 800 g raw scampi (in shell)
• 2 cloves garlic (finely chopped)
• 0.5 bunch parsley (finely chopped)
• 400 g Tomatoes
• 4 tbsp olive oil
• 100 ml dry white wine
• 2 Bay leaves
• Salt
• freshly ground pepper
• 400 g spaghetti

Instructions

1. 1.

   Slice the scampi along the back through the shell. Remove and wash the black vein. Leave 1-2 scampi per person in the shell, break the rest from the shell and dice the flesh.

2. 2.

   Blanch the tomatoes in boiling water, peel, halve, core and puree the pulp finely with a blender. Heat the oil in a pot. Fry the scampi in the shell for 4‑5 minutes, then remove. Sauté garlic, parsley and diced scampi meat briefly in the remaining oil. Add tomato purée, white wine and bay leaves. Season lightly with salt and pepper. Simmer gently on low heat uncovered for about 5 minutes until slightly reduced.

3. 3.

   Meanwhile cook the pasta in plenty of salted water to al dente. Place whole scampi into the sauce and reheat. Drain the pasta and mix with the sauce. Distribute onto preheated plates and garnish each serving with whole scampi.