Maccheroni with Brussels sprouts and seafood

Ingredients for 3 servings:

• 250 g macaroni
• 150 g Brussels sprouts
• 250 g seafood
• 1 garlic clove(s)
• 1 small onion(s)
• 1 tbsp oregano
• 1 tsp sautéed thyme
• 1 tsp, sautéed rosemary
• 2 pinches of nutmeg
• 1 tsp, leveled paprika powder
• 100 ml cream
• salt and pepper
• Olive oil for frying
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

simply

First, let the seafood thaw slowly overnight in the refrigerator, then rinse and drain in a colander before cooking. Cook the macaroni (I prefer the short macaroni) in plenty of salted water until al dente. In the meantime, clean and halve the Brussels sprouts. Dice the garlic and onion. Add a little olive oil to the pan. Add the garlic, onion, and herbs and sweat over medium heat until translucent. Once the onions are translucent, sprinkle with a pinch of sugar and add the Brussels sprouts. Sauté everything gently for about 5 minutes. Then add the seafood and paprika and cook over medium heat for another 5 minutes. Now pour in the cream, season everything with salt and pepper, and add the cooked macaroni. Mix everything together well and let it simmer with the lid on and the stove off for another 5 minutes.