Pineapple – scampi – curry – pasta salad

Ingredients for 6 servings:

• 500 g pasta of your choice (riccioli, torchietti)
• 250 g scampi
• 2 carrots
• 1 bell pepper(s), red
• 2 spring onions
• 1 can of corn
• 6 slices of pineapple (can)
• 500 ml buttermilk (1%)
• 2 cloves garlic
• lots of curry powder
• chili
• few saffron threads, if available
• 5 tbsp olive oil
• lots of turmeric
• lots of cumin
• salt and pepper

Instructions

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

exotic, fresh, low-fat, low-calorie and simply a poem

Chop the garlic and mix with oil, salt, and a little pepper. Marinate the scampi in it for at least 1 hour. Cook the pasta as usual in salted water until al dente, then sieve. Peel the carrots and finely grate them. Clean the bell peppers and dice them very finely. Clean the spring onions and slice them into rings. Cut the pineapple into small pieces, reserving the juice. Brown the marinated scampi in a high pan. Add the carrots and cook briefly. Deglaze with buttermilk and reserved pineapple juice, let it reduce briefly, and season to taste. It can be heavily seasoned; the pasta will absorb a lot of the flavor. Once the sauce has cooled slightly, mix with the pasta, bell peppers, spring onions, and corn. Finally, sprinkle with saffron threads. Let it marinate in the refrigerator for about an hour before serving. Tip: If you’re not so conscious about calories (lucky you), you can use coconut milk instead of buttermilk – it tastes great!