Summary

Ingredients

• 500 g spahetti
• 1 cup cream
• 200 ml milk
• 3 tablespoon pesto Genovese
• 500 g mushrooms, fresh
• 250 g shrimp (s), frozen
• 1 large onion (s)
• 2 cloves garlic
• 3 tablespoon parmesan
• some olive oil
• salt
• Pepper, freshly ground
• possibly chili powder
• possibly sauce thickener

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Instructions

1. Finely dice the onion, finely chop the garlic. If necessary, clean the mushrooms and cut them into slices. Cook the pasta al dente according to the instructions.
2. Heat the oil slightly in a large pan, sauté the onion and garlic, add the mushrooms and prawns and fry briefly. Pour in the cream and milk, stir in the pesto and parmesan, simmer for 5 minutes, possibly thicken with a little sauce thickener or reduce for longer. Season to taste with salt and pepper (I personally like to spice it up with chili powder) Drain the spaghetti and add it to the pan while dripping wet. Stir.