SERVES 4 // HANDS-ON 15 min
Vegetable oil, to sauté
1 red onion, peeled and chopped
10 baby tomatoes, halved
½ tsp chilli flakes
1 tsp crushed ginger
1 tsp crushed garlic
250 ml sour cream or double-thick plain yoghurt
100 ml milk, mixed with ½ tsp cornflour
1 bunch spring onions, sliced
250g spaghetti, cooked
Parmesan, to serve
1. In a pan, heat the oil and fry the onion, tomatoes and chilli, until onion is soft, 5 minutes.
2. Add ginger, garlic, sour cream or yoghurt and milk. Cook until sauce is creamy.
3. Add the shrimp and spring onions. Cook until the shrimp is done and the sauce is thick (this should only take 1–2 minutes).
4. Mix pasta and sauce, season. Serve with Parmesan.