Shrimp pasta

Ingredients

• 100 g Shrimps
• 60 g Fusilli, durum
• 40 g Meggle UHT half fat cooking cream 10%
• 80 g Cherry tomatoes
• 1/2 tsp Garlic powder
• 1/2 head Onion

Method

1. Cook the pasta in boiling salted water.
2. Cook the shrimps in a non-stick pan, add the crushed garlic, salt and pepper.
3. Pour in the cream, add a little water and when almost done add the halved cocktail tomatoes.
4. Serve with the pasta.