Sea fruits with pasta

Ingredients for 3 servings:

• 450 g seafood, fresh or frozen
• 400 ml cream
• 300 g processed cheese
• 250 ml dry white wine
• 1 m.-sized onion(s)
• 500 g pasta, variety of your choice
• Salt
• pepper
• Parsley, fresh or frozen
• 1 chili pepper(s)

Instructions

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

Cook the pasta with a little salt according to the package instructions. If using frozen seafood, remove it from the package and rinse it in a colander with cold water, then thaw. Finely dice the onion and sauté it in a pan. Add the seafood and fry briefly over high heat. Deglaze with the white wine and let it reduce slightly. Then add the cream, stir in the cream cheese, and let it cook for five minutes. Season to taste with salt and pepper. If the sauce is too thick or too thin, you can thin or thicken it with milk or milk and flour. Deseed the chili pepper, cut it into small cubes, and chop the parsley. Sprinkle both on top when serving. Tip: Shallots can also be used instead of the onion. Personally, I only use freshly ground sea salt and pepper, as I find you can taste a certain freshness of the ingredients that is lost with pre-ground products.