Ribbon noodles with tomato and shrimp ragout (Christian Henze)

Name: Ribbon noodles with tomato and shrimp ragout (Christian Henze)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 24 frozen shrimps with shell; 1 Carrot; 2 Onions; 6 Garlic cloves; 1 red chilli pepper; 8 TABLESPOONS Olive oil; 1/2 425 ml can of tomatoes; 400 g ribbon noodles; 7-10 Tbsp Salt; 1/2 bunch Parsley; 100 g Parmesan cheese; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

24 frozen shrimps with shell
1 Carrot
2 Onions
6 Garlic cloves
1 red chilli pepper
8 TABLESPOONS Olive oil
1/2 425 ml can of tomatoes
400 g ribbon noodles
7-10 Tbsp Salt
1/2 bunch Parsley
100 g Parmesan cheese
7-10 Tbsp Pepper

Directions

1
Place the shrimps in a sieve and defrost at room temperature. Peel and finely dice the carrot. Peel onions and garlic and also dice finely. Wash the chilli and cut into rings. Heat 6 tablespoons of olive oil in a frying pan and sauté the carrot, onions, 3/4 of the garlic and chillies. Add tomatoes and crush them slightly. Simmer the sauce for about 15 minutes
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Peel prawns, remove intestines, wash prawns, dab dry and cut into approx. 1.5 cm thick slices. Heat 2 tbsp. olive oil in a frying pan. Add the prawns and fry them briefly. Finely slice Parmesan cheese
3
Add the prawns, parsley and remaining garlic to the sauce and season with salt and pepper. Drain the noodles, put them back into the pot and mix with the sauce. Spread the pasta on four plates, sprinkle with parmesan