Tagliatelle with paprika sauce, fennel and shrimps

Name: tagliatelle with paprika sauce, fennel and shrimps
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g fresh tagliatelle; 2 fennel bulb; 250 g Cherry tomatoes; 2 toe garlic; 2 el (olive oil; 1 bottle basic vegetable sauce paprika; 100 g large shrimp

Large shrimp with tagliatelle, sauce with paprika, fennel and cherry tomatoes.

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
Meanwhile cut the stems of the fennel tubers and a piece of the bottom. Keep the fennel green.
Halve the fennel lengthwise, remove the hard core and cut into thin sections. Halve the tomatoes and finely chop the garlic.
Heat the oil in a frying pan and fry the fennel 7 minutes on high heat. Add the tomato and garlic and cook for another 3 minutes.
Add the sauce and simmer for 2 minutes on low heat.
In the meantime, heat the remaining oil in a frying pan and fry the prawns with pepper and salt for 5 minutes on a high heat.
Mix the pasta through the sauce and spread over deep plates. Divide the shrimps and the reserved fennel green over them.