Shrimp-tomato-cream sauce

Ingredients for 3 servings:

• 250 g shrimp(s), peeled and deveined (frozen)
• 2 cloves garlic
• 250 g cocktail tomatoes
• some tomato paste
• 1 cup whipped cream
• Salt and pepper from the mill
• Paprika powder
• chili flakes
• possibly broth
• possibly parsley, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

like the Italian

Press the garlic and fry it with oil in a fairly small pan. Add the shrimp and fry for 2-3 minutes. They don’t have to be thawed, but be aware that frozen shrimp may produce more liquid. Wash the tomatoes, halve them, remove the tough part of the stem, and add them as well, frying briefly. If the skin comes off, just scoop it out. Stir in a little tomato paste and deglaze everything with the heavy cream. Simmer on low heat. Season to taste with freshly ground pepper, salt, paprika, and chili flakes. I always add a little broth and dried parsley. The best accompaniment, of course, is ribbon pasta, which you can cook while the sauce is still cooking.