John Myers
Scampi E Spinachi
The perfect scampi e spinachi recipe with a picture and simple step-by-step instructions.
- 500 g Cream
- 25 Pc. Scampis
- 500 g Linguine
- 2 tbsp Basil pesto
- 50 g Parmesan
- 1 pinch Nutmeg
- 300 g Cherry tomatoes
- 500 g Fresh baby spinach leaves
- For the sauce, fry 25 scampi in a wok until they turn pink. Season the scampi well with pepper and chilli. Then add the cream. Season with salt and pepper again to taste. Let the cream cook well until a frothy rim forms on the wok. Add 2 tablespoons of basil and stir well. Then rub the Parmesan into the sauce. Let it cook again.
- Now let the pasta boil in 1 liter of well-salted water for 8-10 minutes. In the meantime, wash the spinach leaves and quarter the cherry tomatoes. When the pasta is ready, remove it from the plate and drain the water. Now turn the noodles in the wok so that they absorb the sauce. Then rub the nutmeg over it. Finally, distribute the pasta including the sauce on the plates, spread the spinach and tomatoes loosely on top. Finished.
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