Summary

Ingredients

• 500 g spahetti
• 1 shallot (s) or white onion, chopped
• 1 small pepper, hot / extra hot, fresh or pickled, in strips
• 3 cloves garlic
• 1 can tomatoes, chunky, approx. 400 g
• 125 ml fish stock, alternatively vegetable stock
• 2 cups shrimps, also king prawns, approx. 15 g each
• 1 cup sweet cream, c. 200 g
• Tomato paste
• Herbs, Italian
• 1 bunch parsley, freshly chopped
• salt and pepper
• possibly chili powder
• oil

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Instructions

1. Add salted water and cook the pasta until al dente.
2. Meanwhile, fry the shallots in a little oil until translucent, add the peppers and fry for about 1 minute, add the tomatoes and the fish stock and reduce a little. Chop or squeeze the garlic, add it and let it bubble for about 5 minutes at the boiling point. Throw in the shrimp and let it stand. Pour on the cream, stop boiling and season with tomato paste and the herbs, salt and pepper and (if necessary) with chilli. Fresh parsley on top.
3. A cucumber salad with yogurt, sour cream and dill dressing is recommended as a side dish.