Pasta with lemon scampi sauce

Ingredients for 2 servings:

• 200 ml cream
• 200 ml chicken broth
• 1 onion(s), diced
• 2 garlic cloves
• 1 lemon(s), the juice
• Parsley, chopped
• Salt and pepper, freshly ground black
• olive oil
• 200 g pasta (tagliatelle)
• 250 g scampi or shrimp

Instructions

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

I really like using tagliatelle for this recipe. Any other pasta will do, of course. Sauté the diced onion in olive oil until translucent, then add the stock and bring to a boil. Press in the garlic. Stir and simmer slightly. Add the cream to the stock, continue simmering and allow to reduce slightly. Finally, add the lemon juice and parsley and season with salt and pepper. If using large scampi: Brown them in a separate pan in olive and garlic oil, then season with pepper and cover with aluminum foil. Only add them to the sauce shortly before serving to prevent them from becoming tough. If using small shrimp: Do not fry them; instead, thaw them and add them directly to the sauce shortly before serving and allow to warm through. The sauce will be quite thin. If you prefer it thicker, let it reduce for longer.