Summary

Ingredients

• 1 packet cream cheese (Brunch Romeo Arrabiata)
• 15 prawns (also frozen)
• 1 onion (s)
• 1 clove garlic
• 15 cherry tomatoes or cocktail tomatoes
• 1 tablespoon parsley, chopped
• 1 dash white wine, drier, if necessary
• some water if necessary
• 200 g spahetti
• 3 tablespoon olive oil

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Instructions

1. Peel the onion and cut into small pieces. Peel and press the garlic. Wash and halve the tomatoes.
2. Cook the spaghetti al dente according to the instructions on the packet.
3. Fry the prawns in hot olive oil. After about 4 minutes, add the onion pieces and the pressed garlic. After another 2-3 minutes, deglaze with a dash of white wine if necessary. Add cream cheese to the brunch. If you like it, you can add a little more water to get more sauce. Let it simmer for another 5 minutes. Just before the end of the cooking time, add the halved tomatoes and parsley.
4. Arrange everything in portions on plates and serve immediately.