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Pasta 'Scampi Mexicana'

updated

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Ingredients for 3 servings:

  • 300g rigatoni
  • 1 tbsp oil
  • 1 garlic clove(s), crushed
  • 1 red chili pepper(s), finely chopped
  • 2 spring onions, finely sliced
  • 250 g scampi
  • 100 ml cream
  • 150 g sauce (Mexicana sauce)
  • 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta al dente. Heat the oil in a pan and briefly fry the garlic, chilies, and spring onions over medium heat. Add the scampi and fry briefly. Pour in the Mexicana sauce and cream, bring to a boil, and simmer for a few minutes over low heat. Divide the pasta among plates, pour the sauce over it, and sprinkle with parsley.

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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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