Defrost the shrimps for 1-2 hours, rinse when cooled, dry, then cut into coarse pieces. Place in plates, drizzle with the marinade and marinate a little in the refrigerator with the lid closed.
Cut the leek or spring onions into fine strips. Peel the garlic clove, chop finely.
Halve the peperoncino, remove the seeds, cut into strips.
Score beef tomatoes crosswise, dip briefly into boiling water, peel off, cut into cubes. Halve or quarter the cherry tomatoes.
In a tablespoon of olive oil, briefly sauté the garlic, leek and peperoncini, extinguish with white wine, season with salt, cook wine.
In a separate frying pan fry the well drained shrimps in the remaining oil for a few minutes, season lightly with salt.
Cook the fagottini al dente according to the instructions on the package, drain and arrange in a bowl.
Mix the shrimps with the vegetables, arrange over the fagottini, sprinkle with the diced tomatoes, garnish with parsley and serve immediately.
Bring the antipasti to the table with fresh bread for entrée.
For 2 people:
halve all ingredients except: extinguish with 1 dl of wine, use 200 g of giant shrimps.
Preparation time: about 40 min. (+ 1-2 hours of defrosting shrimps).
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