Summary

Ingredients

• 500 g spahetti
• 1 onion (s)
• 1 clove garlic
• 2 chilli pepper (s), red
• 1 tablespoon olive oil, for frying
• 400 g double cream cheese
• 100 ml white wine, dry
• 250 ml vegetable stock, lightly salted
• 200 g shrimp (s) or crab, cooked and peeled
• 100 g rocket
• 1 lemon (s), juice and zest
• 2 tablespoon olive oil with lime
• Salt and pepper, from the mill

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Instructions

1. Cook the pasta “al dente” in plenty of well-salted water.
2. In the meantime, finely dice the onion and garlic, halve the chilli peppers lengthways, remove the dividers and the seeds and cut into very fine strips.
3. Steam the onion and garlic in the olive oil until translucent, add the chilli peppers and sauté briefly. Deglaze with the white wine and vegetable stock and stir in the cream cheese. Add lemon juice and the grated zest and season with pepper.
4. Salt shouldn`t be necessary anymore, but it`s a matter of taste.
5. Fold in the shrimp and heat briefly, do not cook any more.
6. Drain the pasta and mix immediately with the cream cheese sauce in a large bowl. Fold in the washed, spun and possibly coarsely chopped rocket and refine the pasta with the olive oil with lime.