Prawns in Fruity, Hot Sauce on Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti, taliatelle or papardelle
- 20 king prawns, more or less depending on the size
- 300 g tomato (s)
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- 1 teaspoon thyme
- 200 ml cream
- 1 teaspoon sambal oelek
- 3 tablespoon olive oil
- 60 g processed cheese your choice
- 50 g parmesan or peccorino, rated
- 2 tablespoon ajvar
- 2 tablespoon tomato paste
- Chili powder
- 1 teaspoon marjoram
- 1 teaspoon chervil
Print Recipe
Pin Recipe Instructions
- Marinate the prawns (defrost frozen ones first) with a little lemon juice, salt and pepper for about 30 minutes.
- Peel and finely dice onions and garlic. Peel the tomatoes, but do not core them (!) And cut them into small cubes. Put the ajvar, tomato paste, sambal oelek, oil, processed cheese and the herbs in a mixing bowl and puree finely. Add the cream and mix again.
- Now cook the pasta according to the instructions on the packet.
- In the meantime, pat the prawns dry and fry them in a pan at a high temperature for approx. 1-2 minutes on each side. Remove and then sweat the onions and garlic in the frying fat. Add the tomatoes and fry for another 2 minutes. Now add the tomato paste and cream mixture and add the grated cheese. Finally, add the prawns to the sauce and just let the temperature rise. Season to taste with salt, pepper and chili powder.
- Arrange on plates and serve immediately.
- Tip: The sauce also tastes good with rice and other types of fish, diced into small pieces.
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