Tortellini & scampi in tuna sauce

Ingredients for 3 servings:

• 250 g tortellini with cheese and spinach
• 200 g scampi, frozen without shell
• 1 bell pepper(s), red
• 100 g sugar snap peas
• 2 spring onions
• 2 tbsp oil
• 200 ml crème fraîche
• 1 can/n tuna, in water
• Salt
• Pepper, freshly ground
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tortellini according to the package instructions and drain in a sieve. Defrost the scampi according to the package instructions. Halve the peppers, remove the stems, deseeds, and white membranes. Wash the pods, quarter them, and cut into thin strips. Trim the ends of the snow peas, discarding the pods if necessary, then wash and drain. Trim and wash the spring onions and finely slice them into rings. Heat 1 tablespoon of oil in a pan and briefly sauté the peppers and snow peas. Blend the crème fraîche with the tuna and season with salt and pepper. Mix the tortellini with the vegetables and half of the sauce, transfer to a warmed bowl, and pour the remaining sauce over the top. Heat the remaining oil in the pan and briefly fry the shrimp, then season with salt and pepper. Sprinkle the tortellini with spring onions and basil and serve with the shrimp.