Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Put the pasta in a bowl and pour the sauce over it and sprinkle with parsley. Mix well and serve immediately.
5. Tips: You can also use cream as an alternative to double crème. I take packaged shrimp from the refrigerated counter.