Pasta with cheese sauce and scampi

Ingredients for 4 servings:

• 500 g pasta (preferably farfalle or fusilli)
• 200 g scampi, without shell (approx. 12 pieces)
• 150 g crab
• ½ bunch of spring onions
• 30 g butter
• 2 cloves garlic
• 50 ml white wine
• 350 ml milk
• 200 g processed cheese
• ½ bunch parsley, flat
• 1 bunch of basil
• Thyme
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in boiling salted water, drain, and set aside. Halve the scampi, devein, and rinse. Important: Don’t forget to pat dry with kitchen paper or a towel. Drain, wash, and drain the crabs as well. Wash the spring onions and cut into not-too-fine rings. Sauté them in hot fat with the scampi. Peel the garlic and press it in. Pour in the wine and milk. Add the crabs and bring everything to a gentle boil – but be careful not to let the milk burn! Add the processed cheese and bring back to a boil until the cheese is completely dissolved in the sauce. Wash, chop, and add the herbs. When the sauce has thickened slightly, season with salt and pepper. To warm the pasta, stir it into the cheese and scampi sauce and serve hot.