Spaghetti in Creamy Carrot and Shrimp Sauce

Peel and finely chop the carrots, peel and finely dice the garlic.

Prepare spaghetti according to package directions.Heat olive oil and fry shrimp briefly until hot, remove from pan. Sauté carrot pieces in the same pan for about 5 min, stirring well. Fry the garlic briefly.

Bring Rama Cremefine to the boil, add stock cubes and a little saffron and reduce over low heat until you have a creamy sauce. Add half of the Parmesan and the shrimp, simmer for 2 min, season with saffron, salt and pepper.

Serve with the remaining Parmesan and sprinkled with the basil with the spaghetti.

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