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Scampi with ricotta tortellini

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Ingredients for 4 servings:

  • 400 g tortellini (ricotta)
  • 400 g scampi
  • 2 spring onions
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled, halved
  • 1 sprig(s) rosemary
  • 1 handful of mixed herbs
  • 2 tbsp chili oil
  • Sea salt

Instructions

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

Prepare the tortellini according to the instructions, then drain. Meanwhile, wash and roughly chop the herbs, except for the rosemary. Heat the olive oil in a pan. Add the garlic and chopped herbs. Fry the scampi for 2 minutes, stirring frequently. Add the rosemary sprig. When the scampi are all lightly browned, season with sea salt to taste. Add the tortellini to the pan, turning carefully. Finally, drizzle with the chili oil. Serve with fresh baguette and a crisp leaf salad. Tip for those in a hurry: Instead of the fresh herbs, use 1 frozen Italian herbs or 2 teaspoons of pesto rosso!

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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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