Tagliatelle with Prawns and Spinach in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs arctic sea prawns, 100 g each
- 2 cloves garlic
- 1 onion (s)
- 1 lemon (s)
- 2 tablespoon sweet chili sauce
- 400 ml sweet cream
- 400 ml water
- 500 g taliatelle
- 80 g spinach, fresher
- rosemary
- thyme
- salt and pepper
- Paprika powder, noble sweet
- nutmeg
- 1 teaspoon cornstarch
- 1 tablespoon parsley, finely chopped
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Fry the prawns until they are slightly crispy, then season with rosemary, thyme, salt and pepper, remove from the pan and set aside.
- Press the garlic cloves, finely dice the onion and fry both in the pan. As soon as the onions are translucent, deglaze with the juice of half a lemon and the sweet chili sauce. Immediately add the cream and water and reduce for about 10 minutes. Then add the spinach and let it collapse. Finally add the prawns.
- Cook the tagliatelle in salted water according to the instructions on the packet.
- After the pasta has finished cooking, add a little of the cooking water to the cream sauce. If the cream sauce is too thin, bind with a starch-water mixture. Season to taste with salt, pepper, paprika and nutmeg.
- Do not rinse the drained pasta and add it directly to the sauce. Garnish with parsley, parmesan and a lemon wedge.
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