Pasta is my base. When I was pregnant I used to eat spaghetti almost every day. One would think I would start hating it. On the contrary, I follow my little obsession and try to master many of my favourite sauces. Enjoy!Total Time: 25 minutes
2 cloves of garlic, crushed, peeled and finely chopped
1 tablespoon of butter
1 teaspoon of ground chilli flakes or cayenne pepper
1 handful of fresh thyme
4 medium tomatoes, washed and diced
Sea salt and ground black pepper
1 single cream
2 squares of creamy cheese
juice from ½ lemon, fresh basil and chives
Parmesan Cheese to finish, grated2 portion of quality pasta (tagliatelle o spaghetti)
Meanwhile, melt butter in a wok on high heat.
Add shrimps and a pinch of chili. Roast until they get pink, curved and crispy.
Stir in garlic before it is ready, just to smell it out.
Add tomatoes and season lightly with salt and pepper.
Pour in the cream, season with thyme and cook it slowly on medium heat. Add creamy cheese and melt it all nicely until the smooth texture. Taste and season accordingly with salt and pepper.
Continue simmering until serving.
Before serving stir in pasta into the sauce with 1 large spoon of the salted pasta water. Sprinkle with lemon and finish with Parmesan and fresh basil and chives.
Serve immediately with a glass of Prosecco.
Makes 2 serves.