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Shrimp spaghetti capsicum in hot tomato sauce
Published in Al-Ahram Weekly on 13 - 06 - 2019

Serves 4-6

500 gm large-sized shrimp (deveined, shelled)
1 medium onion (finely chopped)
1 tbsp minced garlic
1 red + 1 yellow capsicum (seeded, cubed)
1 hot green chili pod (seeded, very finely chopped)
2 medium red tomatoes (finely cubed)
100 ml tomato juice
Juice of one large lemon
1 chicken bouillon cube
1 tbsp butter (or) ghee + 1 tbsp olive oil
Salt (to taste) + pepper + dried coriander + pinch of curry powder + ground cinnamon + ginger powder

Heat a wide skillet on high. Add ghee and oil. Lower heat to medium. Add onion. Stir until translucent. Add garlic. Stir to lightly brown. Add seasoning. Stir until fragrant. Stir in prepared, washed and drained shrimp; until they turn pink. Add bouillon cube, lemon juice, capsicum, chili, tomato cubes and juice. Bring to the boil. Lower heat to medium-low. Simmer, covered; for ten minutes only. Meanwhile; boil spaghetti to al dente. Drain. Serve with shrimp mixture as illustrated, or mix both together; having enough sauce to mix with pasta. If needed to increase volume of sauce; add some pasta waters to shrimp mixture and reboil. Serve with a mint-yoghurt cucumber garlic salad aside.

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