Shrimp and tomato pasta

Name: Shrimp and tomato pasta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 300 g raw prawns; 150 g dried tomatoes in oil; 2 Garlic cloves; 400 g ribbon noodles; 1 TABLESPOON Flour; 200 g Whipped cream; 200 ml Milk; 1 collar Spring onions; 1 tin(s) (185 g) Tuna fish natural; 30 g Parmesan (piece)

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
300 g raw prawns
150 g dried tomatoes in oil
2 Garlic cloves
400 g ribbon noodles
1 TABLESPOON Flour
200 g Whipped cream
200 ml Milk
1 collar Spring onions
1 tin(s) (185 g) Tuna fish natural
30 g Parmesan (piece)

Directions

1
For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre). Wash the shrimps and pat them dry. Drain the tomatoes in a sieve and collect about 2 tbsp. oil. Dice the tomatoes finely.
2
Peel and finely chop the garlic.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of tomato oil in a large pan. Fry the prawns for about 1 minute while turning. Fry the tomatoes and garlic briefly. Dust with flour and sauté briefly.
4
Add cream and milk bit by bit while stirring. Bring everything to the boil. Season with salt, pepper and chilli. Simmer for about 2 minutes.
5
Clean, wash and cut the spring onions into rings. Drain tuna and tear up. Grate cheese finely. Stir onions, fish and cheese into the sauce. Heat again and season to taste with salt, pepper and chili flakes.
6
Drain the pasta and serve with the sauce.