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
Anco Professional cooking-resistant Spaghetti fine
Anco Professional cooking-resistant Spaghetti fine is part of the basic range. Taste the purity of pasta, make a traditional spaghetti bolognese or carbonara and enjoy a perfectly golden yellow pasta. The cooking time is also a lot less with this pasta variant. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies when the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking - resistant pasta has a beautiful amber yellow color and does not stick . Request your sample!
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.
