Salmon, scampi and tagliatelle pasta pan

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 4 salmon fillets
• 350 g tomatoes
• 250 g shrimp(s), natural
• 250 g shrimp(s), marinated (e.g. provencale)
• 2 bunch spring onions
• 2 cloves garlic
• 1 bottle of Cremefine, 7%
• 1 tsp vegetable broth
• 1 tbsp, heaped olive oil
• 1 salt and pepper
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

fresh, light and delicious

Thaw the shrimp. Bake the salmon fillets in the oven at 180°C (top/bottom heat) for about 15-20 minutes or cook them in the air fryer. Cook the tagliatelle according to the package instructions. In the meantime, dice the tomatoes, slice the spring onions into small rings, and chop the garlic. Heat the olive oil in a pan and add the shrimp. Once they have absorbed some of the water, drain it and set it aside (the marinade from the shrimp will make a nice, spicy sauce). Continue frying the shrimp until they have taken on some color. Add the spring onions and garlic and fry briefly. Add the diced tomatoes and stir everything well. Next, add the bottle of Cremefine and the broth skimmed from the shrimp to the pot. Simmer everything briefly on low heat and season with broth, salt, pepper, and Cheyenne pepper. Drain the pasta and fold it into the sauce, serve with salmon fillet.