Spaghetti with scampi

Ingredients for 2 servings:

• 200g spaghetti
• 400 g scampi
• butter
• 1 small onion(s), red
• 2 cloves garlic
• 1 red chili pepper(s)
• 125 g cocktail tomatoes
• 3 spring onions
• cumin
• coriander
• turmeric
• salt and pepper
• 125 g crème fraîche
• spring onion(s)
• Black pepper, freshly ground

Instructions

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

Devein the scampi, rinse under cold running water, and pat dry. Peel the red onion, halve it, and slice it into fine rings. Peel the garlic and slice it very thinly, and slice the chili into fine rings. Wash, dry, and halve or quarter the cherry tomatoes, removing the stems. Wash, dry, and slice the spring onions into fine rings. Add the spring onions, too, for garnish. Cook the spaghetti in boiling salted water until al dente. Meanwhile, fry the scampi in butter with the onions, garlic, and chili. Add the cherry tomatoes and spring onions, and season to taste with the spices. Add the crème fraîche and fold in the drained spaghetti. Serve on a plate. Garnish with a few fresh spring onion rings and freshly ground black pepper.