Spaghetti with prawns in tomato cream sauce and wild garlic

Ingredients for 4 servings:

• 400 g spaghetti, or capellini
• Salt
• 1 tbsp butter
• 1 shallot(s)
• 250 ml cream
• 100 ml white wine
• 150 g tomato sauce or pizza tomatoes
• Chili salt, red-green with vanilla
• Pepper, from the mill
• 50 g wild garlic
• 1 tbsp olive oil
• 250 g shrimp(s)
• 100 g cocktail tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring a large pot of water with salt to a boil. Heat the butter in a small frying pan, finely chop the shallot, and sauté it in the butter until translucent. Pour in the wine and let it reduce slightly. Then pour in the cream, add the pizza tomatoes or tomato sauce, and let it simmer. Puree everything with a hand blender. Finely chop the wild garlic (reserve some for decoration), add it to the sauce, and season everything with chili salt and pepper. Meanwhile, add the pasta to the water and cook until al dente. Halve the cocktail tomatoes. Heat the olive oil in a pan. Briefly fry the prawns and cocktail tomatoes in it. Drain the pasta, divide it between plates, and ladle the sauce over the pasta. Arrange the fried prawns and tomatoes on top and garnish with the wild garlic.