Scampi and vegetable dumplings pan

Ingredients for 2 servings:

• 1 zucchini
• 1 ½ bell peppers
• 200 g scampi, frozen
• 4 tbsp chili flakes
• 3 dashes of Tabasco
• 3 cloves garlic
• 1 tsp parsley, chopped
• 1 pinch(s) of salt and pepper
• 500 g potato dumplings
• 3 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the zucchini and bell peppers into bite-sized cubes. Heat a pan with the oil and press in the garlic, add the chili flakes, and fry briefly. Add the scampi (still unthawed) and fry until the juices have completely evaporated. Add the bell peppers and zucchini and fry. Add the parsley, Tabasco, salt, and pepper. Be careful, stir frequently; the scampi burn easily. In a separate pan, fry the potato dumplings and then add them to the scampi mixture. If you have several pans available, it’s easier to fry the zucchini and bell peppers separately and then add them to the scampi.