Summary

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

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Instructions

1. 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.
2. Bring lightly salted water to the boil in a large saucepan and cook the pasta al dente. Drain, drain and return to the saucepan.
3. 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.
4. Place the pasta in a pre-warmed bowl and pour the sauce over it. Mix well and sprinkle with parsley. Serve immediately.
5. A salad with rocket, tomatoes, grated parmesan and a refreshing balsamic dressing goes perfectly with it.