Pasta with shrimp and pesto cream sauce

Ingredients for 2 servings:

• 8 shrimp (frozen)
• 1 garlic clove(s)
• ½ chili pepper(s)
• 150 ml cream or Cremefine
• 2 tsp pesto, green
• 6 cherry tomatoes
• 1 tbsp Parmesan, freshly grated
• 250 g pasta, fresh
• some basil or spinach (a few leaves)
• Parmesan cheese for grating over the top

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Cook the pasta in salted water. For the sauce, finely chop the onions and garlic so that the sauce is ready at the same time as the pasta. Heat the oil in a wok or large frying pan. Add the thawed prawns to the hot wok and fry until they begin to brown, then remove from the pan. Briefly fry the chili and garlic. Deglaze with the cream and simmer briefly (30 seconds). Season with salt and pepper. Mix in two teaspoons of pesto, add the cherry tomatoes and stir in the Parmesan. Add the basil or spinach and return the prawns to the pan. Drain the cooked pasta and add it to the sauce with a splash of the pasta cooking water, then mix everything thoroughly. Serve on plates and grate some Parmesan over the top.