Spaghetti with shrimp, sage, tomato and cream sauce

Ingredients for 6 servings:

• 250 g prawn(s), peeled
• 2 tomatoes
• 10 sage leaves
• 250 ml cream
• salt and pepper
• 1 shot of white wine
• 1 lemon(s)
• 800g spaghetti
• 2 cloves garlic
• some flour, for dusting
• oil

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

Drizzle frozen prawns with lemon and let them thaw slowly at room temperature for about 2 hours. Then place them in a colander, rinse under running water, and drain well. Cook the spaghetti according to the package instructions. Peel the garlic cloves and press them into a pan with oil. Finely slice the sage leaves and add them. Briefly fry everything. Add the prawns and fry until all the liquid has evaporated. Deglaze with white wine and add the cream. Season with salt and pepper. Dice the tomatoes and add them to the sauce. Simmer briefly, then dust with a tablespoon of flour to thicken the sauce. Reduce heat and let stand for a few minutes. Serve the sauce with the drained spaghetti.