Pasta with Garlic Shrimp

1. 1 Olive oil 15 ml
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Pastapack 450 g ≈ $1.37 80 g
4. 4 Peeled shrimppack 400 g ≈ $8.50 130 g
5. 5 Fresh rosemarypack 20 g ≈ $2.00 2 g
6. 6 Lemon≈ $4.70 per kg 20 g
7. 7 Fresh basilpack 30 g ≈ $2.50 5 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook pasta³ in salted water for 8–9 minutes until al dente, reserve ½ cup pasta water, then drain.

2. Slice garlic² paper-thin, sauté in olive oil for 1 minute until golden.

3. Add rosemary leaves and shrimp, cook over medium heat for 3 minutes until shrimp turn pink and opaque.

4. Stir in pasta³ and a splash of pasta water, cover, and warm through for 2 minutes.

5. Remove from heat, drizzle with lemon⁶ juice, season to taste, and toss with torn basil.