Pasta with cream and shrimp sauce

Ingredients for 2 servings:

• 200 g shrimp(s) with Mediterranean marinade
• 200 g tagliatelle, rigatoni or similar.
• 1 bell pepper(s), red
• 1 bunch of parsley
• 1 tsp vegetable stock powder
• 1 garlic clove(s)
• 1 cup of cream
• dashes lemon juice
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

First, cook your chosen pasta according to the package instructions. Once cooked, drain in a sieve and set aside, or start making the sauce at the same time. Sauté the shrimp in a pan until they turn a beautiful pink color. Oil or fat is usually not necessary, and even less so when using shrimp with a Mediterranean marinade. This marinade adds the appropriate flavor to the sauce. When the shrimp are ready, add the garlic clove to the shrimp using a garlic press. Alternatively, the garlic can be finely chopped. After briefly frying, add about half of the cream and allow to reduce slowly. Then add the chopped parsley, sliced ​​bell pepper, and the rest of the cream to the sauce. Alternatively, milk can be used instead of the second part of the cream; this will make the sauce less rich. Finally, add a teaspoon of instant vegetable stock and, if desired, a sauce thickener to thicken the sauce. Add lemon juice, salt, and pepper to taste. Once the sauce has reached the desired thickness, pour it over the pasta already arranged on a plate.