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Tagliatelle with scampi and fennel

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Ingredients for 4 servings:

  • 350 g pasta (tagliatelle)
  • 150 g scampi
  • 1 bulb(s) of fennel
  • 200 g tomatoes (cocktail tomatoes), halved
  • 200 g cream
  • 1 clove(s) garlic
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the scampi into small pieces and fry in a non-stick pan. Cut the fennel into small strips, add to the scampi, and season well with salt and pepper. Bring to a boil for two minutes, then add the cream and tomato halves and cook for another 5 minutes. Cook the tagliatelle in plenty of salted water until al dente, drain in a sieve, and toss with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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