For 2 people
For 2 people
Start by cooking thin spaghetti in boiling salted water with a tablespoon of olive oil.
Meanwhile, prepare the sauce by cooking tomato puree with two tablespoons of olive oil, adding salt and pepper and stirring occasionally for 15 minutes.
Once the spaghetti is cooked, drain it and set it aside.
Season the shrimp with coarse salt, pepper and Espelette pepper, then set aside.
Add the spaghetti to the sauce and mix well, then cook for 3 minutes before removing from the heat.
Heat olive oil in a small skillet and quickly add the shrimp, stirring constantly.
Add a tablespoon of balsamic vinegar and stir for 2 minutes before removing from heat.
To serve, place the spaghetti in the bottom of the plate and arrange the hot shrimp on top.
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