Spinach tortellini with fried shrimp and pointed peppers

Ingredients for 2 servings:

• 1 bag of tortellini (spinach tortellini, 250 g – refrigerated)
• 100 g Arctic prawn(s)
• 1 pointed pepper
• 1 garlic clove(s)
• 2 peppers, pickled from the jar
• 2 tbsp vegetable oil
• 50 ml vegetable stock
• 50 ml cream
• 1 dashes lemon juice
• 1 tsp, heaped sugar
• some sea salt
• some paprika powder
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the pointed peppers and chop them into small pieces along with the chili peppers. Finely chop the garlic. Lightly fry the vegetables in a pan with vegetable oil, deglaze with the vegetable stock, and season with lemon juice, salt, and sugar. Then add the cream and let everything reduce. Finally, season with paprika powder to taste and keep warm. Meanwhile, cook the spinach tortellini in salted water according to the package instructions. Transfer the cooked and drained tortellini to a deep pasta dish and serve with the shrimp and paprika sauce. Sprinkle with Parmesan cheese and herbs or chives, if desired.