Summary

Ingredients

• 400 g spahetti, or capellini
• salt
• 1 tablespoon butter
• 1 shallot (s)
• 250 ml cream
• 100 ml white wine
• 150 g tomato sauce or pizza tomatoes
• Chilli salt, red-green with vanilla
• Pepper from the grinder
• 50 g wild arlic
• 1 tablespoon olive oil
• 250 g shrimp (s)
• 100 g cocktail tomatoes

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Instructions

1. Bring water and salt to a boil in a large saucepan.
2. Heat the butter in a small saucepan, cut the shallot into small pieces and sauté in the butter until translucent. Pour on the wine and let it reduce a little. Then pour in the cream, add the pizza tomatoes or tomato sauce and simmer a little. Puree everything with the hand blender.
3. Cut the wild garlic into small pieces (keep some for decoration), add to the sauce and season to taste with chilli salt and pepper.
4. In the meantime, add the pasta to the water and cook until al dente.
5. Halve the cocktail tomatoes. Heat the olive oil in a pan. Briefly fry the prawns and the cocktail tomatoes in it.
6. Drain the pasta, distribute on plates and scoop the sauce over. Then arrange the fried shrimp and tomatoes on top and garnish with wild garlic.