Spaghetti aglio e olio with shrimps

Thin spaghetti with a Mediterranean flair

Preparation
15 min. 
Serves
4 people

- 400 g spaghetti raw 
- 1.5 l water 
- 1 tbsp. clear vegetable soup
- 1 tbsp. agliata seasoning mix 
- 500 g shrimps (cooked) 
- pepper 
- 1 tbsp. oil (for frying) 
- 1 lemon

Cook and sauté the ingredients
Add the clear vegetable soup to the water and bring to a boil. Add the spaghetti to the boiling water. In the meantime, season the shrimps with pepper and briefly fry them in a hot pan with the frying oil. Wash and slice the lemon.

Mix the ingredients and serve
Drain the spaghetti in a sieve and then mix with the olive oil and agliata. Divide among four deep plates and garnish with the fried shrimps and lemon slices.

Tip
Serve a salad as a starter.