Prawns with spaghetti

For 4 people

  • 8 sprigs of lemon thyme (or normal)
  • 50 g breadcrumbs
  • 5 tbsp olive oil
  • salt
  • 150 g of mangetout peas
  • 1 spring onion
  • 300 g of spaghetti
  • 12 ready-to-eat shrimp tails (halved to the tail end)
  • 1 teaspoon freshly grated lemon peel
  • 1 clove of garlic
  • black pepper

Remove thyme leaves from the twigs and mash briefly with breadcrumbs and 1 tablespoon of olive oil in a blender. Spread the crumbs on a baking tray with baking paper and lightly salt. Roast in the oven at 200 degrees (top and bottom heat) on the second rail from the top for 5 minutes.

Cut the mangetout into thin strips, cut the spring onion into slices. Cook spaghetti according to package instructions.

Heat 4 tablespoons of oil in a large, coated pan, sauté the shrimp for 2 minutes. Add the mangetouts and fry for another 3 minutes. Rub the lemon peel fresh, press the garlic and add the spring onions to the pan. Season with salt and pepper and fry for 1 minute.

Drain the spaghetti and add it to the frying pan. Swirl briefly, then possibly season again with salt and pepper. Serve the pasta with the crumbs sprinkled on it.

As a matching wine, serve a fresh and vivid RS Rheinhessen Silvaner.

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