Shrimp Spaghetti in Creamy Curry Sauce

Boil plenty of water in a pot or saucepan for the spaghetti. Heat the rest of the olive oil in a large deep frying pan over medium-high heat. Fry the onion and garlic with half of the chili pepper for 1 - 2 minutes. Add the curry powder and smoked paprika and fry for 1 more minute.

Deglaze with 0.5 tbsp white balsamic vinegar per person, then add the stock and the tomato paste. Reduce the heat, then add the cream and sugar and allow to simmer over low heat for 12 - 14 minutes, covered. Season to taste with salt and pepper. In the meantime, boil the spaghetti for 10 - 12 minutes, covered, then drain and set aside.

In the meantime, finely dice the tomato. Discard the tarragon stalks and finely chop the leaves. In a bowl, combine the tomato with the extra virgin olive oil, half of the tarragon and the rest of the white balsamic vinegar. Season to taste with salt and pepper.

Melt the butter in a frying pan over medium-high heat. Fry the shrimp with the rest of the chili pepper for 3 - 4 minutes. Season to taste with salt and pepper, then add the shrimp and the rest of the tarragon to the sauce.