Pasta with prawns and cream sauce

Boil water in a large saucepan. When the water boils, put 500 g of spaghetti in it and cook according to the instructions on the package, but 1 minute less.

While the pasta is cooking, cook prawns. If you purchase red prawns, it means they’ve already been boiled. You only need to be thawed beforehand. Peel the prawns from the shells.

Peel 3 cloves of garlic and lightly crush them. Heat a frying pan with 2 tbsp. of oil, put garlic cloves and 300 g of prawns. Fry everything together for 2-3 minutes on medium heat.

Peel 3 cloves of garlic and lightly crush them. Heat a frying pan with 2 tbsp. of oil, put garlic cloves and 300 g of prawns. Fry everything together for 2-3 minutes on medium heat.

Pour 200 ml of whipping cream into the pan.

To thicken the sauce, add half of the Parmesan cheese 25 g. Add salt to taste and stir a little.

Add the cooked spaghetti to the pan, stir and cook for another 1 minute. When serving, add chopped parsley leaves and freshly ground black pepper to taste, sprinkle with the other half of Parmesan cheese. Note that the pasta tastes best immediately after cooking.