John Myers
Ingredients for 4 servings:
- 500g spaghetti
- 350 g king prawns, pre-cooked
- 2 onions, finely diced
- 4 garlic cloves, pressed
- 2 tbsp oil (rapeseed oil)
- 250 g soy cream (Alpro Soja Cuisine, lactose-free), alternatively crème fraiche
- 1 tbsp sherry
- 150 ml water
- 3 tsp shrimp paste
- 1 dashes lemon juice
- 1 tbsp tomato paste
- Lemon thyme, some stalks
- 4 tsp red pesto
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
a Caribbean experience
Pour the rapeseed oil into a non-stick pan. Lightly fry the onions, then add the garlic. Continue frying for a few minutes. Now add the tomato paste and lightly toast it. Then stir in the water and the soy cream. Add the shrimp paste, sherry, and pesto rosso. Let everything simmer for a few minutes over medium heat. Now add the lemon juice and the king prawns and continue simmering on low heat. Sprinkle in the fresh lemon thyme leaves. Cook the spaghetti according to the package instructions until al dente, then drain through a sieve. Arrange everything on plates and serve.
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