Fussili pan with scampi, cherry tomatoes, spring onions and garlic

Name: Fussili pan with scampi, cherry tomatoes, spring onions and garlic
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Fussili noodles; 7-10 Tbsp Salt; 2 Garlic cloves; 150 g cherry tomatoes; 3 Spring onions; 16 raw shrimps (about 30 g each; without head, in shell); 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 200 ml Vegetable broth; 7-10 Tbsp Sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Fussili noodles
7-10 Tbsp Salt
2 Garlic cloves
150 g cherry tomatoes
3 Spring onions
16 raw shrimps (about 30 g each; without head, in shell)
3-4 Tbsp Oil
7-10 Tbsp Pepper
200 ml Vegetable broth
7-10 Tbsp Sugar

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel and slice the garlic. Wash tomatoes and dab dry. Clean and wash spring onions and cut them diagonally into rings.
2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Heat 2 tablespoons of oil in a large frying pan. Fry the prawns for about 2 minutes, turning them over. Add garlic, fry for about 1 minute more, season with salt and pepper and remove.
3
Add the tomatoes and spring onions to the hot frying fat and fry for approx. 1 minute, turning them over. Drain the noodles, add 1-2 tbsp. oil to the tomatoes in the pan and fry for 2-3 minutes. Deglaze with broth. Add prawns, bring to the boil and swivel through.
4
Season with salt, pepper and 1 pinch of sugar.