Summary

Ingredients

• 250 g shrimp tails, frozen
• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 400 g tomatoes, chunky canned
• 1 cup cream, 200 ml
• 3 tablespoon tomato paste
• 2 tablespoon herbs, Italian
• 100 g shrimp (s), peeled, cooked, possibly
• 1 teaspoon chili powder
• 200 g spahetti
• Salt water

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Instructions

1. Thaw the shrimp tails if possible. Cut the garlic and onion into cubes and sauté with oil in a pan until translucent. Then put the prawn tails in the pan and fry for about 8-10 minutes.
2. Add the remaining ingredients, i.e. canned tomatoes, cream, tomato paste and Italian herbs (fresh, frozen or dried - best basil, oregano, rosemary) and, if you like, chilli to the pan.
3. Since the prawn tails are always too few for me, I also add a small pack of peeled and cooked prawns, but it`s not a must.
4. Meanwhile, bring the salt water for the spaghetti to the boil. Boil the spaghetti and in the meantime simply simmer the sauce in the pan over a low heat, season with salt and pepper.