Tagliatelle with prawns in black garlic and saffron cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle, fresh from the refrigerated section, 2 packs.
• 170 g mushrooms
• 1 small can of saffron powder
• 250 g shrimp(s)
• 4 cloves garlic, black
• 130 ml cream
• 1 cup double cream
• 2 shots of white wine
• some salt and pepper
• 3 tbsp olive oil, more if needed
• 1 small onion(s) or half
• 4 small cherry tomatoes
• some parsley, fresh

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 17 minutes

very tasty and quick to make

Dice the onion. Thinly slice the garlic and mushrooms. Finely chop the parsley. Bring a pot of salted water to a boil. Cook the fresh pasta according to the package instructions. Add olive oil to a pan. Briefly fry the onion, garlic, and mushrooms. Add the shrimp and continue cooking briefly. Pour in two large splashes of white wine. Shortly afterwards, stir in the cream, double cream, saffron, salt, and pepper, and season to taste. Dice the tomatoes and mix in. Drain the pasta and mix in. Serve on plates, sprinkled with parsley, and serve.