Spaghetti with red prawns, asparagus and tomatoes

Ingredients for 2 servings:

• 400 g shrimp(s) (red shrimp) with shell
• 200 g asparagus, green
• 200 g spaghetti or other pasta
• 6 cocktail tomatoes
• 200 ml white wine or water
• 1 onion(s)
• 3 garlic cloves
• ½ chili pepper(s)
• 1 tsp vegetable broth
• 1 tsp brown sugar

Instructions

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

Cook the pasta al dente in plenty of salted water according to the package instructions. Finely dice the onions and sauté part of them in a pan with hot oil, then fry the shell-on red prawns for about 5 minutes, turning occasionally. Just before the end, press in the garlic. Toss everything together; do not let it burn. Remove the prawns, cover, and keep warm. Add 1 teaspoon of brown sugar to the pan’s pan juices and let it caramelize. Sauté the first half of the halved tomatoes, the trimmed and chopped asparagus, the rest of the onions, and the chopped chili pepper. Then deglaze with the white wine and add the vegetable stock. Mix everything well and fold in the remaining tomatoes in quarters (depending on size). Now either peel the prawns halfway through or, for visual appeal, place them whole in the sauce to warm them up. Serve with the drained pasta. If the red prawns are not being served shelled, place a bowl of warm lemon water next to each plate to clean your fingers.