Jamie Oliver’s Shrimp spaghetti with tomatoes, basil, chili and lemon

Prep time: min
Total time: min
SERVES 8
3 cloves
garlic
1
fresh red chili
2 bulbs
fennel
1 bunch
fresh basil
1 1/4
pounds spaghetti
600 g
olive oil
6 oz
Iberico chorizo or cured air-dried chorizo
150 g
1 3/4
pounds mixed cherry tomatoes
750 g
1
large glass of dry
white wine
1
lemon
40
sustainably sourced large raw large shrimp, shells off (leave a few tails on, if you like) and deveined
extra virgin olive oil
sea salt and freshly ground
black pepper
calories
447.1
fat
9.9 g
saturated fat
3.2 g
carbs
65.2 g
sugar
79.9 g
protein
23.5 g
fibre
5.1 g
sodium
300 mg

Directions

  1. Peel and thinly slice the garlic, halve, seed and thinly slice the chili, then trim and thinly slice the fennel, reserving the leafy tops. Pick and finely chop the basil leaves, finely chopping the stalks too, then halve the cherry tomatoes and slice the chorizo into 1/8 inch (5 mm) slices at an angle.

  2. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to pack instructions – you want it still to have a bit of bite. While your pasta is cooking, crack on with your sauce.

  3. Get yourself a large frying pan on a medium heat and add a splash of olive oil. Fry your chorizo slices for a few minutes until crispy and golden brown, then throw in the sliced garlic, chili, fennel, chopped basil stalks and halved cherry tomatoes then fry for a couple of minutes. Pour in the wine and squeeze in most of the juice from your lemon then simmer until the sauce thickens and most of the liquid has evaporated.

  4. Then add your shrimp and cook for a minute or two until nice and pink. Have a taste and season with a pinch of sea salt and freshly ground black pepper.

  5. Drain your pasta, reserving a little of the cooking water, then add it to the pan with your sauce. Give it all a good toss together then put on a beautiful big platter. Have another taste and season with another pinch of salt and pepper and another squeeze of lemon juice, if you think it needs it. Scatter over your basil leaves and reserved fennel tops. Drizzle with extra virgin olive oil, then serve.