Mediterranean Rigatoni with Shrimp

Ingredients for 3 servings:

• 15 large shrimp
• 100 g celery, diced
• 1 m.-sized carrot(s), diced
• 2 m.-sized onion(s)
• 150 ml dry white wine
• 100 ml vegetable stock
• 1 m.-large bay leaf
• 2 medium-sized garlic cloves, squeezed
• 10 black olives, chopped
• 1 small piri-piri, pickled
• 2 m.-large tomato(s)
• 2 m.-large spring onions
• 250g rigatoni
• 3 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• e.g. tomato paste
• 1 tbsp cream cheese, light
• e.g. chili powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

You can taste the sea.

Peel the prawns, placing the shells in a bowl. Cut the prawns into bite-sized pieces. Thinly slice the spring onions, olives, and piri-piri. Finely dice the carrot and one onion. Roughly dice the tomatoes. Press the garlic cloves through a garlic press. Heat a little olive oil in a medium saucepan. Lightly fry the prawn shells. Fry half of the diced onions. Add the diced carrots, celery, and half of the garlic and sauté. Add the diced tomatoes to the pan and deglaze with the vegetable stock and wine. Add the bay leaf. Season with rosemary and thyme. Simmer for 35 minutes. Strain the stock into a saucepan. Boil the pasta water. Cook the rigatoni or penne according to the package instructions until al dente. Meanwhile, sauté the remaining onions and garlic in a wok or saucepan. Reduce the heat slightly. Lightly fry the olives and prawn pieces in the wok and deglaze with the stock. Thicken the sauce with a little tomato paste and add cream cheese for a creamier texture. Season to taste with salt, pepper, and chili powder. Drain the noodles and immediately add them to the wok, stir well, and serve.