John Myers
Ingredients for 2 servings:
- 250 g linguine or spaghetti
- ½ tsp salt
- 200 g shrimp(s)
- 3 spring onions
- 200 ml cream
- 2 cloves garlic
- 1 chili pepper(s)
- 1 dashes lime juice or lemon juice
- 1 tbsp, heaped tomato paste
- 1 tsp cayenne pepper
- salt and pepper
- 150 ml water
- some sauce thickener, light
- Peanut oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
with spring onions and white wine
If the shrimp are frozen, thaw them first and drain the water. To prepare the pasta (10 minutes), first boil the water for cooking. While the water is heating, finely chop the garlic, finely slice the spring onions, and finely chop the chili pepper (if you prefer it less spicy, use only half). Then heat a second pot with a little oil for frying (I used peanut oil here). As soon as the pasta water is boiling, add the salt and noodles. At the same time, add the shrimp to the second pot and fry until crispy. As soon as the shrimp start to brown, add the garlic and chili and fry for a minute. Then deglaze with a good splash of white wine. Once the liquid has completely evaporated, add the spring onions to the pot and fry for a minute. After a minute, add the cream, water, tomato paste, and cayenne pepper. Now just season to taste with lime juice, salt, and pepper. If necessary, you can thicken it with a sauce thickener (preferably a little too thick so it doesn’t run through the pasta…). The sauce and pasta should be ready at about the same time.
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