Pasta with Shrimp Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spahetti, linuini, ravioli, tortellini or similar.
- 2 teaspoons olive oil
- 250 g shrimp (s), fresh, peeled, deveined
- 4 cloves garlic, finely chopped
- 3 shallot (s), diced OR:
- 0.5 ½ medium onion (s)
- 100 ml white wine, (or alternatively vermouth)
- 100 ml cream
- 1 teaspoon tomato paste
- Tarragon, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Steam the shallots and garlic in olive oil on a low heat until translucent. If you want you can add the shrimp shells to the onions and garlic. Searing the shells gives the shrimp a more intense flavor in the sauce.
- When the onions are translucent, add the prawns and sauté for a few minutes on both sides until they are browned and almost cooked.
- Add the tarragon and fry for a few seconds.
- Now deglaze with the white wine or vermouth. Let it reduce slightly and add the cream. Heat the sauce and stir in the tomato paste. Season to taste with salt and pepper. Let the whole thing boil down a little.
- Finally, of course, remove the shrimp shells from the sauce.
- At the same time, cook the pasta according to the instructions on the packet.
- Now the pasta can be served with the sauce. Add a little tarragon for the decoration and you can serve.
- Add a delicious leaf salad and a little (garlic) bread, and the meal is perfect.
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