Bavette with shrimp

Ingredients for 4 servings:

• 500 g pasta (bavette)
• 500 g shrimp(s)
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 4 tbsp olive oil
• 3 tbsp cognac
• 1 jar white wine
• 1 tbsp lobster paste
• 2 tbsp tomato paste
• 2 cups of cream
• n. B. Salt
• e.g. parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 26 minutes

with lobster paste

Cook the pasta according to the package instructions. Heat the olive oil in a pan. Briefly fry the prawns, season with salt, and remove from the pan. Sauté the onion and garlic clove in the remaining oil until golden brown. Sauté the lobster paste and tomato paste. Deglaze with the cognac. Once the liquid has evaporated, add the white wine to the pan and bring to a boil briefly, then add the cream and bring back to a boil. Season the sauce with salt and add the prawns back in. Add the cooked pasta to the pan and toss with the prawn sauce. If you like, sprinkle with some fresh parsley. Of course, you can also use spaghetti or other long pasta, but the sauce clings nicely to the bavette.