Pasta with prawns in tomato cream sauce with garlic and chili

Ingredients for 2 servings:

• 250g spaghetti
• 250 g raw, frozen shrimp (shelled black tiger shrimp)
• 2 garlic cloves
• 1 small chili pepper(s)
• 1 tbsp olive oil for frying
• 1 tbsp tomato paste
• 100 g cherry tomatoes
• ½ lemon(s), juice
• 100 ml vegetable stock
• 100 ml cream
• pasta water
• 1 tbsp parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bring the pasta water to a boil. Heat a pan over medium-high heat. Halve the cherry tomatoes. Peel and thinly slice the garlic. Finely slice the chili pepper. Add olive oil to the pan and sear the prawns for 1 minute on each side. Add the garlic, chili, cherry tomatoes, and tomato paste to the prawns and sear for another 1-2 minutes, mixing everything well. Add the spaghetti to the pasta water and cook according to the instructions. Meanwhile, deglaze the prawns with the lemon juice and stock, mix well, and bring to a boil. Add the cream, stir in, and simmer until the spaghetti is al dente. Drain the spaghetti, reserving the pasta water. Add the pasta to the prawns, add a ladleful of pasta water, and parsley. Mix everything well. Let it simmer in the sauce for another 1-2 minutes, stirring frequently. Season the dish with salt, pepper, and more pasta water if necessary (if the sauce becomes too thick).