Ingredients
- 1/2 cup lemon juice – a-seer la-moon
- 1/2 cup coriander, fresh and chopped – koz-ba-ra
- 1 kg medium shrimp – gam-ba-ri
- 1 pack spaghetti – spa-ghet-ti
- 2 red medium peppers – fel-fel ah-mar
- 1/2 cup chopped peanuts – fool soo-da-ny
- 1/2 cup corn oil – zeit dor-a
- salt and pepper – malh and fel-fel
Directions
- Boil the pasta and drain. Do not start boiling the spaghetti until you start making the sauce so it can be added to the sauce as soon as you drained it.
- While the pasta is boiling, wash the shrimp well and peel and remove the dark vein on the back. Slice the peppers thinly and cut each slice in half.
- Heat half the quantity of oil in a wok on medium heat. Add the peppers, shrimp and peanuts and stir until the shrimp turn pink.
- Add the remaining oil and coriander, stirring constantly for a few seconds. Add the spaghetti, salt and pepper and lemon juice.
- Stir all the ingredients well for ½ a minute. Remove from heat and serve immediately.