Spaghetti with scampi and tomato sauce

Ingredients for 2 servings:

• 250 g frozen shrimp tails
• 2 tbsp olive oil
• 1 onion(s)
• 1 clove(s) garlic
• 400 g tomatoes, chopped from the can
• 1 cup of cream, 200 ml
• 3 tbsp tomato paste
• 2 tbsp Italian herbs
• 100 g prawn(s), peeled, cooked, if desired
• 1 tsp chili powder
• 200g spaghetti
• salt water

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

easy and quick to prepare

Thaw the shrimp tails if possible. Dice the garlic and onion and sauté in a pan with oil until translucent. Then add the shrimp tails to the pan and fry for about 8-10 minutes. Add the remaining ingredients—canned tomatoes, cream, tomato paste, and Italian herbs (fresh, frozen, or dried—basil, oregano, or rosemary are best) to the pan, along with chili, if desired. Since I never have enough shrimp tails, I also add a small pack of peeled and cooked shrimp, but it’s not necessary. Meanwhile, bring the salted water for the spaghetti to a boil. Cook the spaghetti, and in the meantime, simply simmer the sauce in the pan over low heat, seasoning with salt and pepper.