4 oz. spaghetti pasta

2 tablespoons extra virgin olive oil

3 cloves garlic finely minced

4 oz. Campari tomatoes, cut into thin wedges

1/4 cup chicken broth

1/2 teaspoon chicken bouillon powder

4 oz. peeled and deveined shrimp or jumbo prawn, butterflied

3/4 teaspoon salt or more to taste

Freshly ground black pepper

1 teaspoon chopped Italian parsley

Bring a pot of salted water to boil. Cook the spaghetti al dente, according to package instructions.

In a skillet or pan on medium-low heat, add the extra virgin olive oil. Saute the garlic until sizzling but not browned. Add the tomatoes, chicken broth, and chicken bouillon. As soon as it bubbles, add the shrimp. Cook and stir until the shrimp are cooked and the tomatoes break down.

Add the spaghetti, salt, and a generous dose of freshly ground black pepper. Stir to combine well. Turn off the heat.

Top the Shrimp Pasta with chopped Italian parsley and serve immediately.