Linguine with Prawns and Cream – Garlic – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon olive oil
- 3 tablespoon butter
- 4 clove (s) garlic, very finely chopped
- 1 large red pepper (s), finely diced
- 2 tablespoon tomato paste, spicy
- 125 ml white wine, dry
- 450 g pasta (linuine)
- 350 g shrimp (s), frozen, deveined
- 125 g double cream
- salt and pepper
- 3 tablespoon parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil and butter in a saucepan over medium heat. Add the garlic and paprika. Simmer for a few seconds until the garlic is translucent. Stir in tomato paste and wine and cook for about 10 minutes while stirring.
- Bring lightly salted water to the boil in a large saucepan and cook the pasta al dente. Drain, drain and return to the saucepan.
- Put the prawns in the sauce and turn up the heat. Cook for about 7 to 10 minutes, stirring, until the prawns are nice and crispy (please try). Reduce the heat again and stir in the double cream. Simmer for about 1 minute, stirring constantly, until the sauce thickens. Season to taste with salt and pepper.
- Place the pasta in a pre-warmed bowl and pour the sauce over it. Mix well and sprinkle with parsley. Serve immediately.
- A salad with rocket, tomatoes, grated parmesan and a refreshing balsamic dressing goes perfectly with it.
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