Tagliatelle with scampi

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Tagliatelle with scampi

Tagliatelle with scampi

Tagliatelle with scampi
Tagliatelle with scampi

Number of people

250 g of shelled scampi

5 tagliatelle

1 can peeled tomatoes

1 green pepper

1 onion and 1 shallot

1 tablespoon olive oil

fresh basil leaf

1 clove of garlic

1 tablespoon whisky

1 tablespoon tomato paste

3 tablespoons of fresh cream

Strong paprika (quantity according to taste)



Preparation: 30 min
Cooking time: 15 min
Step 1
Slice the onion, shallot and dice the pepper.
Step 2
In a saucepan or frying pan, sauté the onion and shallot with olive oil.
Step 3
Blanch and add the scampi and paprika powder.
Step 4
When they are ready, add the peppers and peeled tomatoes.
Step 5
Chop the basil leaves.
Step 6
Sauté the preparation over low heat. Meanwhile, cook the tagliatelle (cooking time depending on the type of tagliatelle).
Step 7
Add the garlic clove (cut in half and remove the inner part of the clove) and whisky to the scampi mixture.
Step 8
After 1 to 2 minutes, add the cream and tomato paste. Two to three more minutes, we can then add the cooked tagliatelle.
Step 9
Mix well and let the tagliatelle soak in the sauce.
Author's note
You can use scampi in sauce without tagliatelle as a starter. Simply place them in small gratin dishes and bake them in the oven for 2-3 minutes with a little breadcrumbs.

I add my grain of salt

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