Spaghetti And Shrimp With Anchovy Sauce - cooking recipe

Ingredients

2 cloves garlic, roughly chopped
3 tbsp capers, drained
2 None anchovy fillets
1/2 cup parsley, roughly chopped
1/4 cup dill, roughly chopped
9 tbsp olive oil
2 tsp lemon juice
14 oz spaghetti
20 None large raw shrimps, shelled
9 oz cherry tomatoes, halved
1 None shallot, finely chopped

Preparation

To make the dressing, put the garlic, capers, anchovies and herbs in a small food processor and blend until finely chopped. Add 7 tbsp of the oil, the lemon juice and a little black pepper and blend briefly to combine.
Bring a large saucepan of salted water to a boil and cook the spaghetti for about 10 minutes until just tender.
Heat the remaining oil in a frying pan, add the shrimps and fry briefly on both sides until pink and cooked through. Lift out of the pan and keep warm. Add the tomatoes and shallot to the pan and cook, stirring for 2 minutes.
Drain the pasta and return to the saucepan. Add the dressing, shrimps and tomatoes and mix well. Serve immediately.