Makes 2 servings
4 oz spaghetti
6 oz fresh shrimp
2 oz vegetable broth
1 oz cherry tomatoes, halved
1 small red onion, chopped
1 clove garlic, chopped
1 tsp ginger, chopped
2 tbsp extra virgin olive oil
1 tbsp light soy sauce
1 tbsp unsalted butter
1 tbsp chopped spring onions
1 tsp fresh oregano
1 twig coriander, chopped
Salt and pepper (to taste)
Dash of sesame seed oil (optional)
In a medium sauce pan, add 1 tablespoon of olive oil and under medium heat, add shrimp.
Stir for 30 seconds. Add the onions, ginger, and garlic, and sweat together.
Add the soy sauce and stir for another 30 seconds. Deglaze with the broth.
Combine with spring onions, oregano and cherry tomatoes.
Let simmer for about 5 minutes. Adjust seasonings. Add sesame seed oil (optional).
Toss cooked spaghetti together with the butter and remaining olive oil. Combine the spaghetti together in the pan with the sauce.
Serve immediately with fresh coriander leaves.
Find more from Ada Uduma on her website.