Pasta with lemon shrimp

Ingredients for 2 servings:

• 1 onion(s)
• 1 tsp sugar or honey
• e.g. cashew nuts
• 150 g shrimp(s) or crayfish tails
• some white wine
• 1 tsp lemon juice
• curry powder
• salt and pepper
• some cornstarch
• 100 ml cream
• 100 ml milk
• Parmesan
• possibly ginger root
• 200 g pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Prawns in a lemon sauce with caramelized cashews

Cook the pasta according to the package instructions. Sauté the onion in a little olive oil and add the sugar to caramelize. Chop the finely chopped cashews (I use a good handful) and fry them with the rest. Remove everything from the pan. Sauté the shrimp or crayfish tails in the remaining oil and deglaze with white wine. Season generously with salt, pepper, chili, and curry powder. If you like, you can add a bit of fresh ginger. Add the cream and milk and thicken with a little cornstarch to create a creamy sauce. Finally, stir in the lemon juice and add the cooked pasta to the sauce in the pan. Then sprinkle the nut mixture over the top and mix everything well. Freshly grated Parmesan cheese goes wonderfully with it.