Summary

Ingredients

• 250 g pasta, any shape
• 400 g shrimp (s), frozen, plain or seasoned
• 2 teaspoons olive oil
• 125 ml heavy cream or light cooking cream
• 6 small tomato (s) or large cocktail tomatoes
• 1 small zucchini
• 2 handfuls rocket
• 1 onion (s)
• 2 cloves garlic)
• 0.5 teaspoon ½ flour
• salt and pepper
• Herbs at will

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Instructions

1. Thaw the prawns. Cook the pasta until al dente according to the package instructions, then drain.
2. Peel the onion and garlic, wash the tomatoes and zucchini. Finely dice onion and garlic, cut tomatoes into eighths and cut zucchini into small cubes.
3. Heat the oil in a pan and lightly sweat the onions and garlic in it. Add the prawns and vegetables, stir-fry over medium heat until the prawns are pink. Season with salt, pepper and herbs of your choice. Dust with ½ teaspoon flour, stir, add cream or cooking cream, bring to the boil and remove the pan from the heat.
4. Wash the rocket, spin dry, cut into short pieces and stir in. Season to taste, mix with the drained pasta and serve.
5. With cremefine for cooking 7% and the pasta-full-rule, this recipe has 14 PP per person according to WW2010.