Pasta with small-fat shrimp is one of my pasta favorites. You can make it milder or stronger by adjusting the amount of chili. It tastes best with fresh shrimp, but frozen ones also go and in need you can use lake shrimp, but then I recommend rinsing them in colanders.
600 g prawns, fresh or frozen
2 cloves garlic
1 finely chopped chili
1 dl olive oil
Peel the shrimp. Mix garlic, chili and oil and shrimp and let them marinate in the fridge, while preparing the rest.
4 cloves garlic, finely chopped
2 shallots, finely chopped
1 red pepper, finely shredded
1 dl white wine, possibly applesauce
10 mini tomatoes, divided into 2
2 tablespoons chicken stock
2 teaspoons dried oregano
5 dl cream
1 tablespoon sliced olives
50 g parmesan, grated
1 handful fresh basil
1 name bladpersille
200g paste
salt and ground pepper
1 teaspoon paprika powder
Saute garlic and onion until the onion is soft and golden. Add peppers and sauté for 2 min. to, before adding white wine and letting it cook until most of the wine has evaporated. Add the tomatoes and let them cook in pieces.
Pour in the cream and let it cook further until the sauce has thickened slightly. Stir in Parmesan and season with salt and ground pepper.
Cook the pasta "al dente". Pour off the water and mix the pasta with the sauce and shrimp.
Serve pasta with small-zinc shrimp with a sprinkle of herbs and a little paprika powder.
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