Penne in saffron sauce

Ingredients for 4 servings:

• 300g penne
• 1 onion(s) (white)
• 2 garlic cloves
• 12 scampi (approx. 40 g each) without shell
• 2 tbsp butter
• 1 dashes lemon juice
• 1 cup whipped cream (200 g)
• 200 ml vegetable stock
• 125 g peas, deep frozen
• 1 can saffron threads, (approx. 1/2 teaspoon)
• 2 tbsp sauce thickener, light
• Salt
• pepper
• dill

Instructions

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

with scampi

Cook the pasta in salted water for about 8 minutes. Finely chop the onion and garlic. Heat the fat, fry the garlic and onion, and then add the scampi (about 5 minutes total). Lightly season with salt and pepper and drizzle with lemon juice. Keep the scampi warm. Add the cream, stock, and peas to the frying fat and bring to a boil. Season with salt, pepper, saffron, and lemon juice. Sprinkle with the sauce thickener. Bring back to a boil and season again if desired. Add the scampi and some chopped dill (about 1 teaspoon) to the sauce. Transfer the pasta to a plate, spoon the sauce over the scampi, and garnish with dill sprigs.