John Myers
Ingredients for 2 servings:
- 200 g spaghetti, linguini, ravioli, tortellini or similar.
- 2 tsp olive oil
- 250 g prawns, fresh, peeled, deveined
- 4 cloves garlic, finely chopped
- 3 shallots, diced, or 1/2 onion
- 100 ml white wine or vermouth
- 100 ml cream
- 1 tsp tomato paste
- e.g. tarragon, fresh
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Cream sauce with wine, tomato paste and tarragon
Sauté the shallots and garlic in olive oil over low heat until translucent. If desired, you can add the shrimp shells to the onions and garlic. Browning the shells intensifies the shrimp flavor in the sauce. When the onions are translucent, add the shrimp and fry for a few minutes on each side until browned and almost cooked. Add the tarragon and fry for a few seconds. Now deglaze with the white wine or vermouth. Reduce slightly and add the cream. Heat the sauce and stir in the tomato paste. Season with salt and pepper. Let the whole thing simmer a little longer. Finally, of course, remove the shrimp shells from the sauce. Meanwhile, cook the pasta according to the package instructions. The pasta can now be served with the sauce. Add a little tarragon for decoration and you’re ready to serve. Add a delicious leaf salad and some (garlic) bread, and the meal is perfect.
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