Spaghetti with scampi and dill
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20 minutes
Recipe in collaboration with
As Cooked by GingerIngredients
For 4 persons
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375 g
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40
scampi
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5 dl
single cream
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2
shallots (finely chopped)
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2
meat stock cubes
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2
glasses of white wine
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12
stalks of fresh dill (chopped)
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paprika
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olive oil
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salt and pepper
Spaghetti fine
Soubry spaghetti fine belongs to the long pasta range and is finer than classic spaghetti. Soubry spaghetti fine is very good with seafood, or with a Bolognese or Carbonara sauce.
Preparation
- Peel and clean the scampi and cut them into small pieces.
- Cook the pasta al dente as directed on the packaging.Sauté the shallots until translucent in a good splash of olive oil.
- Add the scampi pieces and season well with salt, pepper and paprika.
- Remove the scampi from the pan when almost cooked.
- Deglaze the pan with the white wine and add the meat stock cubes.
- Boil out the alcohol, lower the heat and add the cream, dill, parsley and scampi and simmer for a few minutes more.
- Drain pasta, add to pan and mix well.
