Shrimp and Tomato Pan

Cook pasta according to package directions in plenty of salted water until al dente.

Wash, seed and dice the tomatoes.

Clean arugula, wash, spin dry and chop.

Wash shrimp and pat dry.

Peel garlic and cut into fine slices.

Heat olive oil in a pot, sauté shrimp and remove.

Add tomatoes and garlic to fat and sauté. Add Rama Cremefine to boil, add shrimp back in.

Season with salt and chili powder.

Mix with freshly cooked pasta and arugula and serve.

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