Spaghetti with Prawns and Cream Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g spahetti
- 350 g shrimp (s)
- 125 g double cream
- 1 red pepper (s), finely diced
- 4 cloves garlic
- 125 ml white wine
- 2 tablespoon, heaped tomato paste
- 3 tablespoon butter
- 3 tablespoon olive oil
- salt and pepper
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil and butter in a saucepan over medium heat. Add the garlic and diced paprika. Steam a few seconds until the garlic is translucent. Stir in tomato paste and wine, cook for 10 minutes while stirring.
- Bring lightly salted water to a boil in a large saucepan. Cook the pasta in it until al dente. Drain, drain and return to the pot.
- Put the prawns in the sauce and turn up the heat. Cook for 2 minutes, stirring, until the prawns turn pink. Reduce the heat and stir in the double cream. Simmer for 1 minute, stirring constantly, until the sauce thickens. Season to taste with salt and pepper.
- Put the pasta in a bowl and pour the sauce over it and sprinkle with parsley. Mix well and serve immediately.
- Tips: You can also use cream as an alternative to double crème. I take packaged shrimp from the refrigerated counter.
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