Spaghetti Nero in Tomato – Gorgonzola – Sauce with Prawns
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g noodles (black spahetti)
- 1 shallot (s), finely diced
- 1 clove garlic, finely diced
- 50 g pine nuts
- 250 g shrimp (s)
- 0.5 ½ pack tomato (s), happened
- 10 cherry tomato (s)
- 150 g cream cheese with Goronzola
- 1 handful basil
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente. In the meantime let a pan get hot. Briefly toast the pine nuts without oil, remove and keep warm. Put some olive oil in the pan and fry the prawns very hot. Take out and keep warm.
- In the pan, sweat the clove of garlic and shallot briefly in a little olive oil. Deglaze with the tomatoes and let it boil down a little. Quarter the cherry tomatoes and add to the sauce.
- Stir in the cream cheese and let it melt. Season to taste with salt and pepper. Now add the cooked spaghetti to the sauce while dripping wet. Briefly finely chop the basil leaves and mix well.
- Divide the spaghetti on 2 plates, pour over the prawns and pine nuts.
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