Linguine with Prawns in Garlic-chili Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g linuine or spahetti
- 0.5 teaspoon ½ salt
- 200 g shrimp (s)
- 3 spring onion (s)
- 200 ml cream
- 2 cloves garlic
- 1 chilli pepper (s)
- 1 splash lime juice or lemon juice
- 1 tablespoon, heaped tomato paste
- 1 teaspoon cayenne pepper
- salt and pepper
- 150 ml water
- some sauce thickener, light
- peanut oil
Print Recipe
Pin Recipe Instructions
- If the prawns are frozen, defrost them first and then drain the water.
- In preparation (10 min), the cooking water for pasta is first put on. While the water is getting hot, chop the garlic finely, cut the spring onions into fine rings and finely chop the chilli pepper as well - if you like it less spicy, only use half of it. Then let a second pot with a little oil get hot for frying (I used peanut oil here).
- As soon as the pasta water boils, add the salt and pasta. At the same time, the prawns go into the second pot and are seared. As soon as the first spots on the prawns turn a little brown, garlic and chilli are added and fried for a minute. Then it is extinguished with a good dash of white wine. After the liquid has completely evaporated, put the spring onions in the pot and sear them for a minute. After the minute, add the cream, water, tomato paste and cayenne pepper. Now just add lime juice and salt and pepper to taste. If necessary, it can be thickened with a sauce thickener (better a little too thick so that everything does not run through the pasta ).
- The sauce and pasta should finish doing this in about the same time.
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