Spaghetti with king prawns in white wine and cream sauce

Ingredients for 2 servings:

• 250 g king prawns (King Pawns)
• 400 g cocktail tomatoes
• 300g spaghetti
• 400 ml cream
• n. B. white wine, (Chardonnay)
• 8 basil leaves
• olive oil
• 2 onions, red
• salt and pepper
• 3 garlic cloves
• 1 tsp vegetable broth (powder)
• 2 tbsp honey, liquid
• Sauce thickener for light sauces
• Parmesan (in pieces for grating)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

according to your own recipe

Cook the spaghetti until al dente. Dice the onions and garlic and add them to a large, deep pan with the oil. Add the thawed king prawns straight from the packet to the pan. Lightly season with salt and pepper. Heat until the prawn juices have almost evaporated and the onions are translucent. Meanwhile, deseed and wash the cherry tomatoes, halve them, and add them to the pan. Deglaze with a generous splash of Chardonnay, add the cream to the pan, and simmer briefly over low heat. Roughly chop the basil leaves and sprinkle over the sauce. Add a teaspoon of vegetable stock and stir well. Season with salt and pepper and add the honey to bring out the cream flavor a little. Add a little more Chardonnay and thicken slightly with a little sauce thickener. Drain the pasta, immediately add it to the sauce, and let it simmer for a few more minutes, until the sauce is nicely absorbed into the pasta and the spaghetti is cooked but still firm to the bite. Arrange the pasta in the center of the plates, sprinkle with Parmesan cheese, and garnish with basil.