Garnelen in Weissweinsauce mit Fettuccine. Geht natürlich auch mit Spaghetti oder Tagliatelle ;)

Pasta with shrimp in a white wine sauce—who doesn't think of that romantic restaurant in the fishing harbor from their vacation back in the day? I make it, but it also reminds me of a beautiful summer evening on the terrace or a cold winter day longing for summer. Somehow, this dish almost always works! It's quick and easy to make; Bastian from the BP Cooking school shows you how. Ingredients (per serving) 125 g pasta (uncooked) 6-7 shrimp (ideally with shell on) 1/4 onion (diced or chopped) 1/2 garlic clove (or more) 3 cherry tomatoes 25 g butter 200 ml dry white wine 200 ml vegetable broth 20 g Parmesan cheese Olive oil, salt & pepper