Spaghetti with shrimp and basquaise sauce

Portions : 4 

Preparation : 5 minutes

Cooking time : less than 15 minutes

Ingredients

• 500 g (1 lb) shrimp, peeled
• 30 ml (2 tablespoons) corn or potato starch
• 60 ml (4 tbsp.) olive oil
• 2 peppers, red and yellow, thinly sliced
• 30 ml (2 tbsp.) tomato paste
• 1 onion, thinly sliced
• 60 ml (4 tbsp.) capers
• 2 garlic cloves, minced
• 15 ml (1 tbsp) honey
• 5 ml (1 tsp.) sweet smoked paprika
• 500 ml (2 cups) vegetable stock
• 1 pinch dried thyme
• 1 bay leaf
• 125 ml (1/2 cup) parsley leaves, chopped
• 4 portions spaghetti, cooked al dente
• 125 ml (1/2 cup) Panko breadcrumbs
• Salt and pepper to taste

Preparation

1. Coat shrimp in cornstarch.
2. In a hot skillet over high heat, brown shrimp in a little oil and cook for 3 minutes. Season, remove and set aside in a bowl.
3. In the same pan, sauté the peppers, tomato paste and onion for 3-4 minutes.
4. Add capers, garlic, honey, paprika, stock, thyme, bay leaf and continue cooking for 5 minutes.
5. Add the shrimp, parsley and cooked pasta.
6. Meanwhile, in another hot pan, lightly toast the Panko breadcrumbs until lightly golden.
7. Before serving, spread the golden breadcrumbs over the top of the pasta.