Black spaghetti with fennel and shrimp

Ingredients for 2 servings:

• 1 m.-large onion(s), red
• 2 garlic cloves
• 1 fennel bulb(s)
• 400 g shrimp(s), ready to cook
• 100 g cream cheese
• 150 ml cream
• 2 sprigs of thyme
• some olive oil
• Salt
• e.g. chili flakes
• 250 g spaghetti, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean the fennel, picking off some of the green parts and setting them aside. Then cut it into thin wedges. Cut the onion into thin strips and finely chop the garlic. Heat olive oil in a pan. Sauté the onion and garlic in it. Meanwhile, wash the prawns, pat dry, and fry them in the pan with the onions and garlic for 2-3 minutes. Season with salt and chili flakes and remove from the pan. Add the fennel to the pan and fry for 3-4 minutes. Add the cream cheese and deglaze with the cream. Let it simmer briefly. Add the thyme leaves and finally return the prawns to the pan. Mix everything well again. In the meantime, cook the pasta in plenty of salted water according to the package instructions and serve on a plate with the sauce. Garnish with the fennel greens and serve immediately.