Gluten-free pasta with prawns

Who loves pasta? Prawns, like many other seafoods, contain zinc, iodine and selenium, minerals without which thyroid cannot function properly. I created this recipe out of ingredients I found in my fridge, and after I ate everything from my plate, I immediately wrote it down. I rarely do that, which means this recipe is fantastic! Delight your guests with this delicious pasta for every occasion.

Amount: 2 servings

Ingredients:
1 pack frozen prawns (250 g)
2 garlic cloves, minced
5 tbsp olive oil + 1 tbsp
1 flat tsp Himalayan salt
1 handful fresh basil, finely chopped
1 handful fresh parsley leaves, finely chopped
1 tomato, finely diced
1 handful baby spinach, finely chopped
2 tbsp ajvar
½ lemon juice
220 g gluten-free rice pasta
1 tsp black sesame seeds, for decoration

Instructions:
Defrost the prawns then wash them. Dry them with a paper towel and place in a bowl where you will add garlic, tomato, basil, parsley leaves, baby spinach, salt and 4 tbsp olive oil. Leave the prawns in a marinade for a minimum 15 minutes, and then heat 1 tbsp olive oil in a frying pan. Add all the ingredients from the bowl to the frying pan and sautée for about 10 minutes, stirring often. Meanwhile, put the rice pasta to cook. After the prawns are done, move the pan from the stove and add 2 tbsp ajvar along with lemon juice. Try the sauce, and if needed add more salt. When the pasta is cooked, rinse it well with old water, then drain and put back into the cooking pan. Combine prawns with pasta, mix well and serve with a few black sesame seeds. Bon appetit!