Tagliatelle with shrimp and spinach in cream sauce

Ingredients for 4 servings:

• 2 packs of Arctic shrimp(s) of 100 g each
• 2 cloves garlic
• 1 onion(s)
• 1 lemon(s)
• 2 tbsp sweet chili sauce
• 400 ml sweet cream
• 400 ml water
• 500g tagliatelle
• 80 g spinach, fresh
• rosemary
• Thyme
• salt and pepper
• Paprika powder, sweet
• nutmeg
• 1 tsp cornstarch
• 1 tbsp parsley, finely chopped
• Parmesan, freshly grated

Instructions

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

Fry the prawns until slightly crispy, then season with rosemary, thyme, salt, and pepper. Remove from the pan and set aside. Crush the garlic cloves, finely dice the onion, and fry both in the pan. Once the onions are translucent, deglaze with the juice of half a lemon and the sweet chili sauce. Immediately add the cream and water and simmer for about 10 minutes. Then add the spinach and let it wilt. Finally, add the prawns. Cook the tagliatelle in salted water according to the package instructions. Once the pasta has cooked, add a little of the cooking water to the cream sauce. If the cream sauce is too thin, thicken with a mixture of starch and water. Season to taste with salt, pepper, paprika, and nutmeg. Do not rinse the drained pasta; add it directly to the sauce. Garnish with parsley, Parmesan cheese, and a lemon wedge.