- about 200 gram shrimps (we’ve used small shrimps, but you can use any kind you like)
- 3 garlic cloves
- 1 onion
- large dash of olive oil
- 1 orange
- few sprigs of thyme
- 400 gram spaghetti or other pasta
- about 100 gram (frozen) peas
- 1 large handful of small tomatoes
- pepper and salt to taste
Kitchen equipment needed
- large pan
- cutting board & chef’s knife
- optional: citrus juicer
- optional: oven and a small oven dish
- large skillet
Preparation — 10 minutes
Fill a pan with water and bring to a boil. Peel and finely chop the onion and garlic cloves. Squeeze the juice from the orange and remove the stems of the thyme.
If you’re roasting the tomatoes in the oven, you need to pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. You can also shortly cook them in a small skillet, but I prefer the oven-roasted tomatoes. Rinse the small tomatoes and add them to the small oven dish. Drizzle them with olive oil, pepper and salt and set aside.
Finishing the shrimp and peas spaghetti — 20 minutes
Cook the spaghetti al dente in the boiling water. Meanwhile heat a large dash of olive oil in a large skillet and sauté the onion and garlic for a few minutes. Add the shrimps and cook for a few minutes more before you also add the peas and orange juice. Turn down the heat and let it simmer shortly, season with pepper and salt.
Oven-roast the tomatoes for a few minutes in the pre-heated oven. Drain the spaghetti and add to the large skillet. Season again with pepper and salt and add the thyme leaves. Serve with roasted tomatoes, enjoy!