... or tubes noodles with prawns, sour cream and tomatoes. The recipe comes from the "Ricordi in cucina" Tessa Kiros. Nothing in it is not changed, just adapted it to the needs of two people (the original was for three). Taste impressions? I will be brief: the sky in his mouth:) I highly recommend!
Ingredients (for 2 persons):
· 200 g penne pasta
· 200 g canned tomatoes
· 40 g butter
· 300-400 g of cleaned shrimp (if using frozen, it must be defrosted and dry before)
• 2 cloves garlic
• 2 tablespoons calvados (can be replaced with another type of brandy or other alcohol at all - I sometimes use Bison, I'm giving this match)
• 2 tablespoons of cream
• 1 tablespoon chopped parsley
· 1 tablespoon Olive
· salt and pepper
melt half the butter in a pan, add tomatoes, season with salt and pepper. Heat on low heat for about 10 minutes. On the second pan, dissolve the remainder of the butter, add olive oil and heat together for a while. Add crushed garlic and shrimp. Fry until shrimp becomes slightly crisp (be careful not to burn anything, frying shrimp very quickly!). At the end of cooking add the calvados. Mix tomato sauce with shrimp, add cream and parsley ( I just did not have fresh, I had to use dried ), cooked whole on a low heat. Cook pasta al dente , drain, add to sauce. Mix, spread on the plates. Serve immediately.
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