Comebacks For Being Called Four Eyes

Fusilloni peas, shrimp and tomatoes

I Fusilloni shrimp with peas and tomatoes are a first simple and tasty dish, topped with a flavorful sauce that is prepared in a matter of minutes. Great hot or lukewarm, the Fusilloni with peas, shrimp and tomatoes can be eaten in summer and during the cold season.







Ingredients 1 garlic clove, a sprig of basil chopped

a ladle of vegetable stock
a
onions 300 g shrimp
4 tablespoons olive oil 350 g
Fusilloni
Pepper
200 g shelled peas
150 g tomatoes

chopped parsley Salt to taste chopped fresh thyme

Preparation

Finely chop the onion and garlic, then put the four chumps to heat oil in a frying pan and then let dry garlic and onion when onion it is golden add the peas pods, cook for a few minutes and then add a ladle of broth. While they cut the stock fades tomatoes into pieces, then mix them in a pan and then add even shrimp and simmer for ten minutes, turn off the heat adjusted and salt and pepper and add the chopped herbs. In the meantime, put in boiling salted water, and the calateci Fusilloni. Drain the pasta al dente and then pour into pan, mix well and serve. Good appetite!