For the shrimp with spaghetti in tomato-cilantro sauce, first cook the spaghetti according to package directions. In the meantime, finely chop the garlic and chili pepper and dice the tomatoes.
Heat the olive oil in a pan and sweat the chili and garlic in it, stir in the tomatoes and deglaze with white wine and a small amount of the pasta water and let it simmer (in between, keep topping up with a little pasta water if too much liquid evaporates).
In the meantime, chop the coriander. Just before the tomatoes are cooked, add the shrimp and simmer for 2-3 minutes. Please do not add the shrimp to the sauce earlier, otherwise they will become dry and tough!
Now add the chopped coriander to the sauce and season everything with salt. Finally, drain the spaghetti and arrange on pasta plates.
Spread the tomato sauce with the shrimp evenly over the spaghetti and serve immediately.
Preparation Tip:
If you don't like cilantro so much, you can replace it with parsley. For the shrimp with spaghetti in tomato-cilantro sauce, Black Tiger shrimp were used. But you can also take others that are a little larger.
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