Spaghetti with King Prawns in White Wine – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g kin prawns (Kin Pawns)
- 400 g cocktail tomatoes
- 300 g spahetti
- 400 ml cream
- White wine, (Chardonnay)
- 8 basil leaves
- olive oil
- 2 onion (s), red
- salt and pepper
- 3 clove (s) garlic
- 1 teaspoon vegetable stock (powder)
- 2 tablespoon honey, more liquid
- Sauce thickener for light sauces
- Parmesan (in a piece to grate)
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti until it is firm to the bite.
- Cut the onions and garlic into small cubes and place in a large deep pan with the oil. Put the thawed king prawns straight from the package into the pan. Salt and pepper lightly. Heat everything until the juice of the shrimp has almost boiled off and the onions are translucent. Meanwhile, remove the stems from the cocktail tomatoes, wash them, cut them in half and then add them to the pan. Deglaze with a good dash of Chardonnay, add the cream to the pan and simmer briefly on a low flame. Roughly chop the basil leaves and sprinkle over the sauce. Add a teaspoon of vegetable stock and stir everything vigorously. Season with salt and pepper and add the honey to get the creamy taste out a little. Add a little more Chardonnay and thicken slightly with a little sauce thickener.
- Drain the pasta, immediately add to the sauce and let everything simmer together for a few more minutes, until the sauce has absorbed into the pasta and the spaghetti is cooked but still firm to the bite.
- Arrange nicely in the middle of the plates, sprinkle with parmesan and decorate with basil.
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