Fettuccine with prawn

250 gr of Fettuccine,
2 mature tomatoes,
200 grams of prawn tails,
1 clove of garlic,
2 tablespoons of olive oil,
20 g of butter,
4 beautiful leaves of basil,
black pepper.


Blanch the tomatoes for 10 seconds, peel and cut the flesh into cubes.

Shell the prawns and cut them in two lengthwise, taking care to devein intestine.

Heat the olive oil in a large pan and soften the garlic clove, peeled and chopped, without letting it brown.

Pour into the pan and cook the shrimp for 1 minute per side.

Pour the tomatoes in the pan and plenty of salt.

Increase the heat and cook over high heat for about 5 minutes, shaking the panoccasionally to stir it all.

Meanwhile, boil the pasta in salted water.

At the end, add the basil leaves and drain the pasta.

Pour the pasta into the pan, add the butter in flakes and stir rapidly until all the butter is melted.

Serve with a black pepper grinder from which everyone will use at will.