in Italy

Tagliatelle with scampi

updated

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Ingredients for 4 servings:

  • 200 g scampi or king prawns
  • 1 tbsp olive oil
  • 200 ml Cremefine for cooking or cream
  • 150 g leaf spinach, frozen
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 pack of parsley, frozen
  • 1 dashes lemon juice
  • Salt and pepper…
  • Fondor
  • Paprika powder
  • nutmeg
  • 400 g ribbon noodles (tagliatelle)
  • oil

Instructions

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

Cook the pasta according to the package instructions until al dente. Meanwhile, dice the onions and fry in oil in a pan until translucent. Press the garlic and add to the onions. Then add the scampi and fry briefly. Then add the thawed and squeezed spinach and let it cook. Deglaze with Cremefine, bring to a boil briefly, and season with salt, pepper, Fondor, paprika, nutmeg, and lemon juice. Finally, stir in the parsley. Drain the pasta, immediately toss with the sauce, and serve hot.

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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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