Summary

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

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Instructions

1. Fry the prawns until they are slightly crispy, then season with rosemary, thyme, salt and pepper, remove from the pan and set aside.
2. 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.
3. Cook the tagliatelle in salted water according to the instructions on the packet.
4. 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.
5. Do not rinse the drained pasta and add it directly to the sauce. Garnish with parsley, parmesan and a lemon wedge.