Summary

Ingredients

• 240 g taliatelle
• 12 king prawns
• 250 g spinach leaves
• 10 cocktail tomatoes
• 1 onion (s)
• 75 ml broth
• 50 ml cream
• 1 clove garlic
• 2 tablespoon parmesan
• some thyme
• some rosemary
• some chilli
• a bit salt

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Instructions

1. Add the olive oil with the finely chopped garlic cloves to the pan and heat. As soon as the garlic cloves are translucent, add the chopped onion and king prawns. Depending on the degree of browning you want, fry the prawns and then add the broth, cream and parmesan.
2. Reduce the sauce a little and then add the halved cherry tomatoes. Finally, lower the temperature and add the spinach and toss in the pan. Season with salt, pepper, thyme, rosemary and chilli.
3. Pour off the pasta, let it drain, add to the pan and toss.
4. Arrange and sprinkle with additional parmesan to taste.