Chili Shrimp Pasta


A spicy, tasty pasta dish. If the chili is not hot enough, you can always add some chili flakes towards the end of the cooking (or as a garnish). If you prefer, crayfish tails (or mussels) are excellent substitutes for the shrimp. Just choose the best alternative available from your store.

Serves 4

150 g chestnut mushrooms, sliced
½ leek, finely sliced
1 clove garlic, crushed
2 tsp tomato paste
Olive oil
1 red chili pepper, finely chopped, seeds removed

100 ml white wine
250 ml crème fraiche

2 tomatoes, cut into thin wedges
350 g cooked and peeled shrimp
Salt, pepper

Pasta of your choice

Parsley, chopped, to decorate

1. Gently fry the garlic, mushrooms, tomato paste and leek in a pan (low to medium heat).
2. After about 8-10 minutes, when the mushrooms have let go of the moisture, add the chili and fry another couple of minutes.
3. Add the wine and crème fraiche and simmer for 10 minutes.
4. Add the tomatoes and the shrimp and heat up – do not boil.
5. Season with salt and pepper.
6. Serve with parsley on top.
7. Cook the pasta. I prefer the soy bean pasta but there are many other gluten free alternatives available.

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