Shrimp in white wine cream sauce

Ingredients for 2 servings:

• 250 g king prawns, frozen, thawed
• 1 onion(s)
• 2 tomatoes
• 200 ml cream
• Herbal mix, frozen (6 herbs)
• n. B. white wine
• oil
• Salt
• pepper
• Garlic
• 300g farfalle

Instructions

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

Cook the pasta in salted water according to the package instructions. Meanwhile, peel and dice the onion. Wash the tomatoes, removing the stems and seeds, and then dice them. Wash the thawed shrimp and pat dry, then season with salt, pepper, garlic, and herbs as desired. Heat the oil in a pan. Briefly fry the shrimp, remove them, and keep them warm on a plate. Add a little more oil to the pan and fry the onions until translucent or crispy, if desired. Add the tomatoes and season with salt, pepper, garlic, and herbs as desired. Fry briefly, then deglaze with the cream. Simmer a little longer until the desired consistency is reached. Season to taste and add the white wine, if desired. Add the shrimp to the sauce to heat through, but do not cook. The pasta should also be done by now. Drain and serve with the shrimp and sauce.