Pappardelle with prawns in tomato-caper sauce

Name: Pappardelle with prawns in tomato-caper sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g raw shrimps (without head, with shell; fresh or frozen); 1 Onion; 1 Garlic clove; 1 medium-sized carrot; 2 Spring onions; 2 small chilies; 3 TABLESPOONS Olive oil; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 400 g ribbon noodles (e.g. pappardelle); 2 TABLESPOONS Capers (glass)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g raw shrimps (without head, with shell; fresh or frozen)
1 Onion
1 Garlic clove
1 medium-sized carrot
2 Spring onions
2 small chilies
3 TABLESPOONS Olive oil
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Sugar
400 g ribbon noodles (e.g. pappardelle)
2 TABLESPOONS Capers (glass)

Directions

1
Defrost the prawns if necessary. Peel onion and garlic and chop finely. Peel, wash and finely dice the carrot. Clean and wash spring onions and cut into rings. Clean chillies, carve lengthwise, remove seeds, wash and chop finely.
2
Heat 1 tablespoon of oil in a saucepan. Sauté onion, garlic, vegetables and chilli in it. Add chunky tomatoes, bring to the boil and simmer covered for about 10 minutes. Season to taste with salt and sugar. For the pasta, boil 3-4 l salted water in a pot.
3
In the meantime peel the shrimps, except for the tail fin. Carve lengthwise on the back and remove the dark gut. Wash the shrimps, dab dry and possibly cut them in half lengthwise.
4
Cook the pasta in boiling water according to the instructions on the packet. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 2-3 minutes while turning. Season with salt. Stir the capers into the tomato sauce. Season the sauce to taste again.
5
Drain the pasta. Mix loosely with the sauce and serve.