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Spaghetti aglio e olio with shrimps

Thin spaghetti with a Mediterranean flair

15 min.
4 people

- 400 g spaghetti raw
- 1.5 l water
- 1 tbsp. clear vegetable soup
- 1 tbsp. agliata seasoning mix
- 500 g shrimps (cooked)
- pepper
- 1 tbsp. oil (for frying)
- 1 lemon

Cook and sauté the ingredients

Add the clear vegetable soup to the water and bring to a boil. Add the spaghetti to the boiling water. In the meantime, season the shrimps with pepper and briefly fry them in a hot pan with the frying oil. Wash and slice the lemon.

Mix the ingredients and serve

Drain the spaghetti in a sieve and then mix with the olive oil and agliata. Divide among four deep plates and garnish with the fried shrimps and lemon slices.


Serve a salad as a starter.