Servings: 4
Calories: 600kcal
Ingredients
- tbsp olive oil
- 1 onion (yellow, finely chopped)
- 2 cloves look (pressed)
- 32 st scampi (peeled and gutted)
- 120 ml cream
- 1 cube chicken stock (with a little moisture)
- 150 g blue cheese (e.g., Roquefort or Gorgonzola )
- 500 g tagliatelle
- 150 g cherry tomatoes (halved)
- salt (to taste)
- pepper (to taste)
- parsley (fresh, chopped)
Instructions
- Cook tagliatelle according to package directions. Drain and keep warm.
- Shred the onion, garlic. Halve the cherry tomatoes. Shred the parsley.
- Heat the olive oil in a large pan. Add the onion and sauté until translucent. Then add the garlic and sauté briefly.
- Add the scampi to the pan and fry for 2-3 minutes per side until pink and cooked. Remove them from the pan briefly.
- Add the cream to the same pan. Crumble the stock cube and add cherry tomatoes and the blue cheese. Stir until cheese is completely melted and sauce thickens slightly.
- Return the scampi to the pan and briefly mix into the sauce. Season to taste with salt and pepper.
- Mix the cooked tagliatelle with the sauce. Top with fresh parsley.
Nutrition Facts
Serving: 1portion | Calories: 600kcal
💡 Tips
- Add a splash of white wine after frying the scampi for extra depth.
- Finish with toasted walnuts or some extra pieces of blue cheese.
