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Bavette with scampi and zucchini

updated

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Ingredients for 2 servings:

  • 250 g pasta (bavette)
  • 1 pack of frozen scampi
  • 1 small zucchini
  • some salt and pepper
  • some chili powder
  • 1 dashes soy sauce
  • 1 tbsp herbs de Provence
  • 1 tbsp olive oil
  • 1 clove(s) garlic
  • some chicken broth or vegetable broth
  • 1 dash of cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simply

Simmer the bavette in 2 liters of water for about 8-10 minutes. Meanwhile, heat a little olive oil in a pan and fry the scampi for a few minutes until the water has evaporated. Add the soy sauce and Provençal herbs and toss the scampi in it. Cut the zucchini into small slices and mix with the scampi. Drain the pasta. Toss the scampi again, add a little more stock, and a dash of cream. Mix the bavette with the scampi and zucchini sauce and serve on deep plates.

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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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