Pasta with scampi, courgette and tomato
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20 minutes
Recipe in collaboration with
As Cooked by GingerIngredients
For 2 persons
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200 g
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1
small courgette
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2
tomatoes
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100 ml
cream
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18
scampi
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20
olives (mixed green and black)
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olive oil
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salt and pepper
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rosemary
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thyme
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curry powder
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paprika
Torselli
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!
Preparation
- Thaw and peel the scampi. Put them in a bowl and add some olive oil. Season with pepper, salt, thyme, curry powder and paprika.
- Finely chop the olives and the tomatoes and cut the courgette into small cubes.
- Cook the pasta al dente as directed on the packaging.
- 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.
- Then add the tomatoes and cook for about 5 minutes. Season with pepper, salt, thyme and rosemary.
- Put the scampi back in and then the cream. Warm through and turn off the heat.
- Drain the pasta and add to the sauce. Mix and serve. Finish with additional pepper if necessary.
