Summary

Ingredients

• 200 g spahetti
• 2 tablespoons oil
• 20 prawns, fresh or frozen
• 2 spring onion (s)
• 1 clove garlic
• 1 carrot (s)
• 100 ml wine, whiter
• 1 teaspoon broth, instant
• Saffron, to taste
• 100 ml sweet cream
• 100 g peas, frozen
• salt
• pepper

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Instructions

1. If necessary, let the prawns thaw, apart from the tail, remove the shell, score lengthways and remove the intestines.
2. Cook the pasta according to the instructions on the packet.
3. Cut the spring onions into rings, press the garlic and cut the carrot into fine strips (if necessary with a peeler). Heat the oil in a pan and fry the prawns in it for 2-3 minutes and remove them. Add the spring onions, garlic and carrots to the pan and fry for about five minutes. Deglaze with wine, add the stock powder, saffron, cream and peas and bring to the boil briefly.
4. Drain the pasta and add to the sauce. Also put the prawns back in the pan. Season with salt and pepper and serve.
5. The number of prawns per person can of course be varied according to taste and appetite.