Pasta with shrimp or salmon

Ingredients for 3 servings:

• 250 g shrimp or salmon, preferably frozen
• 1 shallot(s) or small onion
• 100 ml white wine
• 100 ml cream, reduced fat
• 50 ml vegetable stock
• 1 tbsp olive oil
• 1 garlic clove(s)
• salt and pepper
• Curry powder or turmeric
• Herbs (e.g. parsley, dill or herb mixture), also frozen
• 300g pasta
• possibly vegetable broth, granulated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-calorie

Cook the pasta until al dente. Halve the prawns if they are too large, and roughly dice the salmon. Peel the shallot, dice them into small pieces, and fry them in a pan with olive oil over medium heat. Add the prawns or salmon and fry briefly. Prawns and salmon don’t need long and dry out quickly! Now press in the garlic clove, deglaze with the white wine, and let it reduce briefly. Then add the reduced-fat cream, an amount to taste, and season with salt and pepper. If the sauce is too thick, you can add more vegetable stock. If the consistency is right, you can add a little vegetable stock powder for flavor. Finally, add chopped herbs to the sauce and, if you like, season with curry or turmeric. Spaghetti goes best with this, of course, but any other pasta will do. Tip: Instead of reduced-fat cream, we also like to use some light cream cheese (natural or herb-based), mix it with milk to make a creamy sauce, and add it to the pan. Since it doesn’t thicken like cream, you’ll need to add a little thickener.