Gluten-free spaghetti with prawns, cherry tomatoes and basil

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Shrimp150 g
• Cherry tomatoes150 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Basilto taste
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Bring plenty of water to the boil for the pasta and salt it once it boils.
2. Meanwhile peel the prawns, make a cut along the back and remove the dark vein; wash the cherry tomatoes and halve them.
3. Add the gluten-free spaghetti and cook for the time on the packet, stirring often, until al dente.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic for a minute, until it sizzles; add the tomatoes with a pinch of salt and cook for 5 minutes, until softened.
5. Add the prawns and cook for 2 minutes, until pink and opaque; remove the garlic.
6. Drain the spaghetti, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed; finish with torn basil.