Tagliatelle with shrimp in lemon sauce

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 lemon(s)
• 2 tbsp olive oil
• 1 tsp sugar
• 200 g crème fraîche
• some salt and pepper
• 200g tagliatelle
• 30 g rocket
• 140 g shrimp(s), frozen, thawed, peeled, cooked

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with rocket

Finely dice the onion and garlic. Wash the lemon in hot water, dry it, and finely grate 2 teaspoons of the zest. Squeeze the lemon. Heat the oil in a large pan and sauté the onions and garlic over medium heat until translucent. Sprinkle with sugar and let it melt. Deglaze with 4 tablespoons of lemon juice. Stir in the crème fraîche and season the sauce with lemon zest, salt, pepper, and a pinch of sugar. Cook the pasta in plenty of boiling salted water until al dente. Trim and wash the arugula, and spin dry. Heat the prawns in the sauce. Drain the pasta and mix it with the lemon and prawn sauce while still dripping wet. Sprinkle the arugula on top and serve immediately.