Chili Basil Spaghetti

Ingredients

• Green-leaf salad
• Fruit salad and cooked green beans
• Add cooked chicken and cropped bell pepper if you desired.
• Use Thai basil or Italian they’re also great.
• You’ll soon have a complete meal and enjoy right away, and some leftovers in a container (I store them in separate salad to keep the salad fresh), tastes even better a day later.
• ½ tablespoon salt
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 1 cup assorted cherry tomatoes (red, yellow, green color are grate!)
• 1 cup shrimp, cut into bite-size pieces
• 250g (8oz) spaghetti, thin size, cooked to dente
• 1 cup basil leaves, torn, plus 1 cup for spin
• 3 garlic cloves
• ¼ black pepper
• 2 springs coriander, minced
• ½ tablespoon red chili powder
• 2 dried red chilis, cut into small pieces
• ½ cup fresh milk
• cook the spaghetti in a pan of boiling salted water following the packet instructions. One cooked, drain and set aside.
• To make the pesto, put the garlic, coriander, black pepper, and 1 cup basil leaves in a container and, using a stick blander, whisk together well.
• Place a large pan over medium heat, warm the oil, then add the pesto and stir-fry for 30 seconds.
• Add the shrimps and stir-fry on high heat until them are lightly browned.
• Add the spaghetti, fresh milk, reduced to medium heat and stir-fry, tossing continuously 2 to 3 minutes.
• Now add the red onions, the tomatoes, dried chilis, red chili powder, and salt, toss everything to coat the pasta, then tear the basil into pieces and toss it in.
• Sprinkle dried chili flakes and basil leaves over the top and serve with salad.
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