Summary

Ingredients

• 75 g fish fillet (s) (tilapia)
• 50 g shrimp (s), deveined, pickled in arlic oil
• 125 g spahetti
• 50 ml whipped cream
• 50 ml white wine, milder (little acid, e.g. sake)
• 1 lime (s), the juice it
• 2 pinches salt
• 1 pinch (s) pepper from the mill
• 0.5 ½ chilli pepper (s)
• 1 teaspoon olive oil
• 1 tablespoon parsley, finely chopped

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Instructions

1. Put on the spaghetti.
2. Meanwhile, wash the fish fillet and pat dry. If necessary, remove bones (there are hardly any) and cut the fillets into 2 cm thick strips. Gently fry with a little olive oil and the prawns. After about 1-2 minutes, turn the pieces of fish and prawns and fry them again for about 2 minutes until the fish looks firm and white. Take everything out of the pan (except the stock), keep warm if necessary (if the timing is right, it is not necessary).
3. Now stir the cream into the stock and add the remaining ingredients with half of the parsley, reduce a little (1-2 minutes). Season to taste with salt and pepper.
4. Now the spaghetti should be ready. Drain through a sieve, pour into the pan and fold into the sauce. Distribute on plates. Place the fish and prawns on top. Pepper the fish pieces again from the pepper mill. Use the remaining parsley to decorate and serve.
5. Tip: Instead of parsley, you can experiment with marjoram, tarragon or oregano, then the dish will be more Mediterranean.