Prepare your ingredients

Put your kettle to boil, when ready add boiling water to the pot, add salt and spaghetti. Cook according to package instructions. If shrimps are frozen thaw in a cold water for 15 min changing water every 5 min. Pet dry with paper towel. Chop parsley. Peel garlic. Put the pan on a medium-high heat.

Add shrimps to the pan, cook for 2 min, mix well.

Squeeze garlic through a garlic squeezer, cook for 1 more min, add dry vermouth, veg mayo and mix well to create a smooth sauce.

Cook for 1 more min add parsley mix well, add spaghetti, mix everything thoroughly to make sure all the spaghetti are covered evenly with a sauce and take off the heat.

Serve immediately to enjoy the creaminess of the sauce. Leftovers are good for the next day lunch box as well, the only difference will be that all the sauce will be absorbed by spaghetti. Bon Appétit!