in Italy

Scampi in cream sauce with fettucine

updated

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Ingredients for 4 servings:

  • 500 g pasta (fettucine)
  • 500 g scampi, raw (also frozen)
  • 30 g butter
  • 1 tbsp olive oil
  • 6 spring onions
  • 1 garlic clove(s)
  • 250 ml cream
  • salt and pepper

Instructions

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

Cook the fettuccine al dente. Meanwhile, devein the scampi (thawed if frozen). Cut the spring onions into small rolls and sauté them with the crushed garlic over low heat in butter and oil. Add the scampi and fry for 2-3 minutes until they change color. Remove the scampi from the pan and set aside. Pour the cream into the pan, bring to a boil, and simmer until the sauce thickens slightly. Add the scampi back in, season with salt and pepper, and simmer for about another minute. Mix with the pasta and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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