Seafood with spaghetti and basil tomatoes in cream sauce

Ingredients for 4 servings:

• 500 g spaghetti or tagliatelle pasta
• 300 g scampi, fresh or frozen
• 300 g seafood, frozen
• 1 large onion(s), red
• 2 cloves garlic
• 4 tomatoes
• 250 ml Cremefine or cream
• 2 tbsp sunflower oil or olive oil
• white wine
• salt and pepper
• basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Quick and easy

Wash and chop the tomatoes and basil, then place them in a bowl. Crush 1 clove of garlic and add it, season everything with salt and pepper, and let it simmer for a while. Boil salted water for the pasta. Chop the onion, clean the thawed scampi, and cut a 2-3 cm cut in the thick end. Rinse the thawed seafood, and clean and crush the garlic clove. Add the pasta to the water as soon as it boils. Add the oil to a hot pan, add the onion and garlic, and let it soften. Then add the scampi to the pan and fry briefly. (By cutting the scampi, the heat will cause them to form little butterflies in the pan.) Add the seafood and fry briefly, then season with salt and pepper. Pour the cream or crème fraîche over the top, bring everything to a boil, and reduce the heat. Add the basil tomatoes and stir in. If desired, stir in a little white wine to the sauce. Season the dish again with salt and pepper to taste. Add fresh herbs, if desired. Drain the pasta and stir it into the sauce.