Summary

Ingredients

• 2 packs cream cheese
• 2 teaspoon curry paste, red
• 16 cocktail tomatoes
• 1 can coconut milk
• 1 pack shrimp (s)
• 2 spring onion (s)
• 2 chilli pepper (s)
• 2 cloves garlic)
• 800 g penne or other pasta
• salt and pepper
• Seasoning (s) as desired
• parsley
• olive oil
• tomato paste
• 200 ml tomatoes, strained, optional

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Instructions

1. Cook penne or other pasta in plenty of salted water according to the instructions and drain.
2. Cut the spring onions into small rings, core the chilli pepper and cut into small cubes. Also dice the garlic clove.
3. Heat the olive oil in a wok or high pan. Fry the spring onions, the chilli cubes and the garlic in it, but do not let them brown. Add the prawns and fry them, then remove them. Put the cream cheese in the pan and let it melt. Slowly pour in the coconut milk - depending on the consistency you want. Now add tomato paste and curry paste to the pan, fill up with the tomato puree if necessary. Season to taste with salt and pepper. Add the halved cherry tomatoes. Add the pasta and prawns and heat everything briefly. Sprinkle with parsley.