Pasta with scampi, courgette and tomato

  • cooking icon 20 minutes

Recipe in collaboration with

As Cooked by Ginger


For 2 persons

  • 200 g

  • 1

    small courgette

  • 2


  • 100 ml


  • 18


  • 20

    olives (mixed green and black)

  • olive oil

  • salt and pepper

  • rosemary

  • thyme

  • curry powder

  • paprika



Soubry torselli is short, hollow and shaped like a long, stretched spiral. If you want to prepare a delicious lobster, crab or any maritime mix, serve Soubry torselli with it. You can also make things a a bit easier and opt for Soubry torselli with some bacon cubes and mushrooms, always delicious!


  1. Thaw and peel the scampi. Put them in a bowl and add some olive oil. Season with pepper, salt, thyme, curry powder and paprika.
  2. Finely chop the olives and the tomatoes and cut the courgette into small cubes.
  3. Cook the pasta al dente as directed on the packaging.
  4. Heat a generous splash of olive oil in a large pan. Add the seasoned scampi and cook until tender. Remove them from the pan, pour a little extra olive oil into the pan and sauté the olives in it. After a minute, add the courgette and stir-fry for about 5 minutes.
  5. Then add the tomatoes and cook for about 5 minutes. Season with pepper, salt, thyme and rosemary.
  6. Put the scampi back in and then the cream. Warm through and turn off the heat.
  7. Drain the pasta and add to the sauce. Mix and serve. Finish with additional pepper if necessary.

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