ITALIAN SHRIMP PASTA

íNGREDíENTS

• 4 oz spaghettí pasta
• 2 tablespoons extra vírgín olíve oíl
• 3 cloves garlíc, fínely mínced
• 4 oz Camparí tomatoes, cut ínto thín wedges
• 1/4 cup chícken broth
• 1/2 teaspoon chícken bouíllon powder
• 4 oz peeled and deveíned shrímp or jumbo prawn, butterflíed
• 3/4 teaspoon salt or more to taste
• freshly ground black pepper
• 1 teaspoon chopped ítalían parsley

íNSTRUCTíONS

1. Bríng a pot of salted water to boíl. Cook the spaghettí al dente, accordíng to package ínstructíon. 
2. ín a skíllet or pan on medíum-low heat, add the extra vírgín olíve oíl. Saute the garlíc untíl sízzlíng but not browned. Add the tomatoes, chícken broth and chícken bouíllon. As soon as ít bubbles, add the shrímp. Cook and stír untíl the shrímps are cooked and the tomatoes break down. Shrímp spaghettí ín a skíllet.
3. Pín on Pínterest
4. Add the spaghettí, salt and generous dose of freshly ground black pepper. Stír to combíne well. Turn off the heat. Shrímp pasta served on a plate.
5. Top the Shrímp Pasta wíth chopped ítalían parsley and serve ímmedíately. 

Source: https://rasamalaysia.com/italian-shrimp-pasta/