Tagliatelle with king prawns

Ingredients for 4 servings:

• 500 g tagliatelle (preferably homemade)
• 500 g raw king prawns, headless, with shell
• 250 ml white wine, dry
• 250 ml vegetable broth, light
• 250 ml tomato(s), pureed
• 150 ml sweet cream
• ½ onion(s)
• 2 garlic cloves
• Rosemary, fresh
• Thyme, fresh
• 1 small bay leaf
• 1 chili pepper(s), dried
• 5 saffron threads
• 1 tbsp tomato paste
• 1 tbsp parsley, chopped
• 1 pinch of curry
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and devein the prawns. Heat a little olive oil in a pan and fry the shells for 2-3 minutes. Roughly dice the onion and a clove of garlic and add them to the shells along with the chili, a few rosemary needles, a few sprigs of thyme, the bay leaf, and 1 tablespoon of tomato paste. Cook briefly, stirring, until all the ingredients have taken on a nice color. Then deglaze with the white wine and vegetable stock and reduce by about half. Strain the resulting stock and set aside. Heat a little olive oil in the pan, add a whole, crushed garlic clove with the skin on and 2-3 sprigs of thyme. Season the prawns with salt and pepper and fry on both sides for 1-2 minutes (depending on size) until they begin to color. Keep warm. Remove the garlic clove and thyme sprigs from the pan, loosen the pan juices with the stock, add the passata, cream, and saffron, and reduce over medium heat until the sauce is nice and thick. Meanwhile, cook the tagliatelle al dente according to the package instructions. Add the chopped parsley to the sauce, season with curry, salt, and pepper, and add the prawns to the sauce. Drain the pasta and serve on plates with the sauce and a few prawns on each side.