Spaghetti Nero in tomato and Gorgonzola sauce with shrimp

Ingredients for 2 servings:

• 300 g pasta (black spaghetti)
• 1 shallot(s), finely diced
• 1 clove(s) garlic, finely diced
• 50 g pine nuts
• 250 g shrimp(s)
• ½ pack of tomatoes, pureed
• 10 cherry tomatoes
• 150 g cream cheese with Gorgonzola
• 1 handful of basil
• olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the spaghetti al dente. In the meantime, heat a pan. Briefly toast the pine nuts without oil, remove from the pan and keep warm. Add a little olive oil to the pan and briefly fry the prawns at very high temperature. Remove from the pan and keep warm. Briefly sauté the garlic clove and shallot in a little olive oil in the pan until translucent. Deglaze with the passata and allow to reduce slightly. Quarter the cherry tomatoes and add to the sauce. Stir in the cream cheese and allow to melt. Season with salt and pepper. Now add the cooked spaghetti, dripping wet, to the sauce. Finely chop the basil leaves and mix well. Divide the spaghetti between 2 plates and top with the prawns and pine nuts.