Scampi Alla Veneziana

• 6 prawns
• 2 -3 garlic cloves
• juice of half a lemon
• 2 tablespoons tomato puree
• 1 (14 ounce) can , pomodori pelati
• 2 -3 cl white wine
• 300 ml cream
• italian herbs
• origan thyme, basil, parsley, rosemary
• olive oil, extra virgin
• salt & pepper

1. Cut the garlic into small slices, release the juice of half a lemon.
2. Put the Scampi on a plate and put lemon juice and garlic on them.
3. Prepare a pan, put it on the stove on medium heat, and add some olive oil. Then add the rest of the garlic, and after a minute the pelati, tomato puree, herbs, salt and pepper. Let it cook for 5 minutes.
4. Set up the hot water for the pasta, add some salt and a little olive oil and add the pasta.
5. Add the prawns to the tomato sauce, and add the white wine. After about five minutes, when the prawns are well done (first they are blue-ish, when they are done they turn a light shade of rose), add the cream. After a minute, remove the sauce from the stove. When the pasta is ready, take it out and serve it with the tomato-prawns sauce.

prawns, garlic, lemon, tomato puree, pelati, white wine, cream, italian herbs, thyme, olive oil, salt

Taken from www.food.com/recipe/scampi-alla-veneziana-529133 (may not work)