Spaghetti with king prawns in pineapple and ginger cream on a bed of arugula

Ingredients for 4 servings:

• 500g spaghetti
• salt water
• 1 large pineapple
• 1 small shallot(s)
• 1 piece(s) ginger root, cut into sticks, amount according to taste, about 1 handful
• 2 tbsp butter
• 1 jar white wine, mild (Vinho Verde)
• 2 cups of cream
• 2 glasses of veal stock or vegetable broth (200 ml)
• 1 handful of chives, fresh
• Sea salt
• Pepper, black from the mill
• possibly garlic
• 20 king prawns (black tiger prawns)
• ½ lime(s), untreated, zest and juice
• 1 tsp, heaped turmeric
• 1 tbsp olive oil
• 1 large beef tomato(s), skinned, pitted, cut into small cubes
• 1 bowl of arugula
• 1 bunch basil, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious summer dish, served with a mild white wine (Vinho Verde)

Break the spaghetti in half and cook al dente in salted water. Wash the arugula and spin it to dry thoroughly. If you don’t have a spinner, you can spread it out on kitchen paper and carefully pat it dry. Peel the pineapple, onion, and ginger. Quarter the pineapple, remove the core, and cut into triangles about 0.5 cm thick. Finely chop the onion and finely slice the ginger. Melt the butter in a saucepan, then sauté the onion until translucent. Be careful not to brown it. Add the pineapple and sauté briefly. Now, in that order, deglaze with the wine and veal stock, bring to a boil briefly, and then add the cream. Add the finely chopped chives and ginger to the sauce and reduce everything together until the sauce is nice and thick. Season to taste with salt, pepper, and lime, and add color with turmeric. Cook the prawns in a large pan with olive oil (or a little garlic if you like). Then add the sauce and spaghetti and bring to a boil. Add the diced tomato and remove from the heat. Arrange the arugula decoratively in deep pasta bowls and arrange the spaghetti on top. Garnish with the basil leaves and enjoy.