Lime cream sauce with scampi and noodles
easy
25 mins
25 mins
Ingredients
- 20 Scampis (prawns)
- 1 Shallot
- 25 g Butter or margarine
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
- 1 1/2 (each 200 g) Cup of whipped cream
- 1/8 l clear broth (instant)
- 300 g Ribbon noodles (Farfalle)
- 2 Limes
- 7-10 Tbsp Salt
- 1/2 TEASPOON Sugar
- 2-3 TABLESPOONS sauce thickener
- 1 Egg Yolk
- 4 lime slices and some lemon balm to garnish
Directions
- 1
Wash the scampi, remove the skin, make a fine cut on the back and remove the intestines. Peel and finely dice the shallot. Heat the fat in a frying pan and fry the scampi for five minutes, turning.
- 2
Season with pepper and take out. Steam shallot in hot fat until translucent and deglaze with cream, except for a tablespoon, and broth. Cook the pasta in plenty of boiling salted water for nine minutes until al dente.
- 3
Wash the limes hot, dab dry and tear off the skin with a Julienne ripper or cut into fine strips. Squeeze the limes. Add the zest, except for a teaspoon, and juice to the sauce and bring to the boil.
- 4
Simmer for five minutes. Season to taste with salt, pepper and sugar. Add sauce thickener and bring to the boil once while stirring. Whisk the egg yolks and the rest of the cream and stir into the hot sauce. Do not boil any more.
- 5
Drain the pasta and place on preheated plates. Arrange the scampi on top and cover with some lime sauce. Serve garnished with lime slices and lemon balm. Sprinkle the rest of the sauce with strips of lime and serve separately.
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