Shrimps in garlic-cream sauce with funchose

Ingredients

• linguine, spaghetti or other pasta (I have 2 funchose wrappers)
• 10 garlic cloves
• olive oil
• 2 tsp olive oil
• 400 g peeled shrimp
• 1 tsp butter
• 200 ml cream 10%
• 100 ml chicken broth (can be from a cube)
• 50 g of grated parmesan
• 2 large cloves coarsely minced garlic
• Tabasco sauce - 5-6 drops
• dry basil - 1 tsp
• salt
• black pepper

Cooking

Step 1

Preheat the oven to 180 C. Put the peeled garlic cloves on a piece of foil, sprinkle with oil, roll up and bake for 15-20 minutes. Squeeze the garlic out of the husk and mash with a fork. Set aside.

Step 2

Heat the oil in a frying pan, throw in the chopped garlic, fry for a minute and discard the garlic - you get garlic oil. Throw in the shrimp, quickly fry them - 30 seconds and set aside.

Step 3

Boil the pasta according to package directions. Soak funchose for 5 minutes, then cook for 4 minutes and rinse with cold water.

Step 4

Melt the butter in a large skillet, add the cream, broth, cheese, salt, Tabasco and black pepper. Simmer for 1 minute or until the cheese is melted, stirring constantly, add the basil, shrimp removed from the oil and simmer for 1 minute.

Step 5

Put the roasted garlic, pasta into the sauce, mix well and serve immediately.