Shrimp tagliatelle with yogurt and diablo tomatoes – Olympic Dairy

Ingredients

• 16 jumbo shrimps
• 6 tbsp (90 ml)olive oil
• 6 cloves garlic, chopped
• 1 to 2 bird’s eye chillies
• 2 tbsp (30 ml)sherry vinegar
• 1 onion, diced
• 4 tbsp (60 ml)tomato paste
• 1 red pepper, diced
• 3 cups (750 ml)fish or vegetable broth
• 8 tbsp (117 g)Olympic Organic plain yogurt
• 16 cherry tomatoes, halved
• 4 portions of fresh tagliatelle
• Salt and pepper, to taste