Spaghetti with shrimps or prawns à la Bootsmann

Ingredients for 4 servings:

• 500g spaghetti
• 1 shallot(s) or white onion, chopped
• 1 small pepper, hot/extra hot, fresh or pickled, cut into strips
• 3 cloves garlic
• 1 can tomatoes, chopped, approx. 400 g
• 125 ml fish stock, alternatively vegetable stock
• 2 cups of shrimp, also king prawns, approx. 125 g each
• 1 cup of sweet cream, approx. 200 g
• Tomato paste
• Herbs, Italian
• 1 bunch parsley, freshly chopped
• salt and pepper
• possibly chili powder
• oil

Instructions

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

Boil salted water and cook the pasta al dente. Meanwhile, sauté the shallots in a little oil until translucent, add the chili peppers and fry for about 1 minute, pour in the tomatoes and fish stock, and reduce slightly. Chop or press the garlic, add it, and let it bubble at a boil for about 5 minutes. Add the shrimp and let it cook until tender. Pour in the cream, do not boil, and season with tomato paste and the herbs, salt and pepper, and chili (if desired). Sprinkle with fresh parsley. A cucumber salad with yogurt, sour cream, and dill dressing is recommended as a side dish.