Gamberetti (spaghetti with prawns and mustard sauce)

Name: Gamberetti (spaghetti with prawns and mustard sauce)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (500 g) "Spaghetti 72" (Buitoni); 7-10 Tbsp Salt; 8 ready-to-cook shrimp tails (approx. 30 g each); 3 Cuttlefish tubes (approx. 50 g each); 2 medium-sized onions; 200 g cherry tomatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 100 ml dry white wine; 1/4 l Vegetable broth; 200 g Whipped cream; 2 Bay leaves; 2-3 TABLESPOONS grainy mustard; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Dill and lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (500 g) "Spaghetti 72" (Buitoni)
7-10 Tbsp Salt
8 ready-to-cook shrimp tails (approx. 30 g each)
3 Cuttlefish tubes (approx. 50 g each)
2 medium-sized onions
200 g cherry tomatoes
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
100 ml dry white wine
1/4 l Vegetable broth
200 g Whipped cream
2 Bay leaves
2-3 TABLESPOONS grainy mustard
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Dill and lemon

Directions

1
Cook the spaghetti in boiling salted water for about 11 minutes. In the meantime, wash the prawns and pat them dry. Wash squid tubes and cut into rings. Peel and finely chop the onions. Clean, wash and halve the tomatoes. Heat oil in a pan.
2
Fry the onions, prawns and squid rings for about 5 minutes while turning. Season with salt, pepper and lemon juice and deglaze with white wine, stock and cream. Add bay leaves and bring to the boil. Stir in mustard, add tomatoes, simmer for 5 minutes. Add sauce thickener, season again. Serve spaghetti and sauce garnished with dill and lemon