Garlic Shrimp Pasta

For pasta

450 g spaghetti
Black olive
Parmesan cheese
1 tbsp. olive oil
Salt or fine salt
Freshly ground pepper

For the shrimp

300 g peeled shrimp
Espelette pepper
2 tbsp. olive oil
1 tbsp. chopped parsley
Salt or fine salt
1 pinch of salt or fine salt

For the sauce

Peeled, crushed tomatoes
400 g peeled and chopped tomatoes
Black pepper from the mill
Salt or fine salt
2 tbsp. chopped basil
2 cloves of garlic
olive oil
2 tbsp. olive oil

(optional : beef , soya sauce )


Marinate the shrimp in the oil with the parsley, Espelette pepper .

Set aside in the refrigerator for 1 hour.

Prepare the sauce.

Heat the oil in a pan.

Add the chopped garlic and basil.


Add the crushed tomatoes.

Cook gently for 5 minutes.

Season with salt and pepper.

Cook the spaghetti al’dente. In the meantime, cook the shrimp with their marinade for 5 minutes.

Add the shrimp to the tomatoes.

Drain the spaghetti.

Mix it with the tomato shrimp.

Reheat and season if necessary, then serve sprinkled with parmesan cheese and black olives.