Fusilli with scampi, cherry tomatoes, rocket and garlic cream

Name: Fusilli with scampi, cherry tomatoes, rocket and garlic cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Fusilli noodles; 7-10 Tbsp Salt; 16 (à 25 g; without head, in shell) raw prawns; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 2 Federation Rocket; 150 g cherry tomatoes; 1 untreated lemon; 1 collar Chives; 2 Garlic cloves; 4-5 Tbsp Milk; 150 g mayonnaise; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Fusilli noodles
7-10 Tbsp Salt
16 (à 25 g; without head, in shell) raw prawns
1 TABLESPOON Oil
7-10 Tbsp Pepper
2 Federation Rocket
150 g cherry tomatoes
1 untreated lemon
1 collar Chives
2 Garlic cloves
4-5 Tbsp Milk
150 g mayonnaise
7-10 Tbsp Sugar

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Heat the oil in a frying pan.
2
Fry the prawns for 2-3 minutes, season with salt and pepper and remove. Clean, wash and drain the rocket. Wash tomatoes, dab dry and cut in half. Wash lemon hot, rub dry and grate peel.
3
Halve the lemon and squeeze 1 half. Wash the chives, dab dry and cut into fine rings. Peel garlic and chop finely. Mix garlic, chives, milk, 1-2 tsp. lemon juice, lemon peel and mayonnaise, season with salt, pepper and 1 pinch of sugar.
4
Drain the pasta, rinse with cold water and drain. Mix the noodles, prawns, rocket, tomatoes and garlic dressing in a bowl, season to taste again and serve.