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Whole wheat spaghetti with shrimp and cherry tomatoes

preperation 15΄ Preparation
cup 35΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Spaghetti No6 Whole Wheat

500 g MISKO Spaghetti No6 Whole Wheat

20 cherry tomatoes cut in half

2 tbsp. fresh oregano

24 small shrimp, without the shell

1 onion, finely chopped

2 cloves of garlic, grated

1 tbsp. tomato paste

100 ml red wine

300 g grated tomatoes

1 tsp. sugar

½ tsp. dry thyme

½ tsp. dry oregano

olive oil


freshly ground pepper

materials METHOD

Put the cherry tomatoes in a pan lined with waxed paper, sprinkle with 2 tbsp. olive oil, salt, freshly ground pepper and fresh oregano and grill in a preheated oven at 180°C for 20 minutes.

In a shallow pot, heat up 2 tbsp. olive oil and saute the shrimp for 1-2 minutes, sprinkled with salt and freshly ground pepper. Transfer the shrimp to a plate.

In the same pot, add another 1 tbsp. olive oil and sauté the onion for 2 minutes until soft.

Add the garlic and tomato paste and sauté for 1 minute.

Pour in the wine and when most of the alcohol has evaporated, add the grated tomatoes. Lower the heat and allow the sauce to simmer for about 10-12 minutes until it thickens. Toward the end, add the thyme, the dry oregano and the shrimp, bring to a boil and then remove from the heat.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6 Whole Wheat. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.

Strain the spaghetti and sprinkle with 2 tbsp. olive oil. Mix gently.

Serve the spaghetti with the sauce and the shrimp and a few grilled cherry tomatoes.

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