Shrimp and tomato pasta

Name: Shrimp and tomato pasta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g shrimps ready to cook (without head, peeled and gut removed); 150 g dried tomatoes in oil; 2 Garlic cloves; 350 g ribbon noodles; 7-10 Tbsp Salt; 1 level Tbsp Flour; 200 g Whipped cream; 200 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 1 collar Spring onions; 1 tin (185 g) Tuna fish natural; 30 g grated parmesan cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g shrimps ready to cook (without head, peeled and gut removed)
150 g dried tomatoes in oil
2 Garlic cloves
350 g ribbon noodles
7-10 Tbsp Salt
1 level Tbsp Flour
200 g Whipped cream
200 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
1 collar Spring onions
1 tin (185 g) Tuna fish natural
30 g grated parmesan cheese

Directions

1
Wash the shrimps and pat them dry well. Drain the tomatoes and collect the oil. Dice the tomatoes. Peel garlic cloves and chop finely. Prepare pasta in boiling salted water according to package instructions. Heat 2 tablespoons of tomato oil in a large pan.
2
Fry the prawns for about 1 minute, turning them over. Add tomatoes and garlic and fry briefly. Dust with flour and sauté briefly. Gradually add cream and milk while stirring and bring to the boil. Season with salt, pepper and chili. Let simmer for about 2 minutes.
3
Clean, wash and cut the spring onions into rings. Drain tuna and tear up. Mix onions, fish and cheese into the sauce, heat and season with salt, pepper and chilli. Serve with the noodles.