Pasta with Cream and Prawn Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g shrimp (s), with Mediterranean marinade
- 200 g ribbon pasta, riatoni
- 1 red pepper (s)
- 1 bunch parsley
- 1 teaspoon vegetable stock, instant
- 1 clove garlic
- 1 cup cream
- Splash lemon juice
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- First, the selected pasta is cooked according to the instructions on the package. As soon as these are ready, strain in a sieve and set aside or start the sauce at the same time.
- For this purpose, the prawns are fried in a pan until they get their beautiful pink color. Oil or fat is usually not necessary, especially shrimp with a Mediterranean marinade are not used. This marinade brings the right flavor to the sauce. When the prawns are ready, the clove of garlic is added to the prawns through a garlic press. Alternatively, the garlic can also be finely chopped. After searing briefly, add about half of the cream and let it reduce slowly. Then the chopped parsley, the chopped paprika and the rest of the cream are also added to the sauce. Alternatively, milk can be used instead of the second part of cream, so the sauce is not quite as fatty. Finally, a teaspoon of instant vegetable broth and possibly a sauce thickener is added to thicken the sauce. Use lemon juice, salt and pepper to taste.
- When the sauce has reached the desired degree of thickening, pour over the pasta that has already been arranged on a plate.
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