Shrimp with curry

Ingredients
12 large shrimp, shells removed and cleaned
1 tablespoon of Riso Scotti Rice Oil
1 teaspoon of curry mix
Salt
White pepper, ground
2 teaspoons of lemon juice
1 clove of garlic, grated
1 teaspoon of fresh ginger, grated
½ teaspoon of brown sugar
1 green onion, cut diagonally into pieces
150 g Riso Scotti Rice Spaghetti

Instructions
In a bowl, mix the lemon juice with the nut oil, curry, salt, white pepper, garlic, ginger and sugar, until the solid ingredients dilute. Add the shrimp, stir well, cover the bowl and leave them marinade for 15 minutes.
Heat a large pan, at medium temperature. Add the shrimp, together with the marinade, and fry them for 3-4 minutes, until they are well done and become pink. Add the green onion and stir rapidly, for a few seconds.
Remove the shrimp from the pan and put them on a worm plate. Meanwhile, cook the pasta for 7-8 minutes, according to the instructions on the pack. Drain them well.
Serve the shrimp aside spaghetti, garnished with fresh parsley leaves.

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