Boil the pasta al dente

2 heaped tablespoonful of thaipaste

1.5 deciliters of rose wine

500 grams of pasta

500 grams of frozen shrimps

Same salt and pepper

Defrost the shrimps in slightly boiling and salted water for about 30 minutes

 

Some olive oil

Heat the olive oil

Roast gently the shrimps and the thaipaste for about 3 minutes

Add the rose wind and boil for about 3 to 4 minutes

Drip off the water from the pasta

Blend all and ready to eat