Noodle pan with scampi and beans

Name: Noodle pan with scampi and beans
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g frozen scampi ready to cook; 150 g green beans; 50 g Noodles (e.g. penne); 7-10 Tbsp Salt; 1 Garlic clove; 1 chili pepper; 1/4 collar Parsley; 1 TEASPOON Sunflower oil; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon wedge

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g frozen scampi ready to cook
150 g green beans
50 g Noodles (e.g. penne)
7-10 Tbsp Salt
1 Garlic clove
1 chili pepper
1/4 collar Parsley
1 TEASPOON Sunflower oil
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Lemon wedge

Directions

1
Defrost scampi at room temperature. Wash and clean the beans. Cook pasta in boiling salted water according to package instructions. Cook beans in boiling salted water for 10-12 minutes. Peel and chop garlic.
2
Wash and clean the chilli and cut into rings. Parsley wash, shake dry, leaves, except for something to garnish, pluck from the stems and chop. Rinse scampi and dab dry. Heat the oil in a frying pan and fry the scampi, garlic and chilli in it for about 4 minutes, turning.
3
Drain the beans. Add beans, parsley and 6 tablespoons of pasta water to the pan. Drain and add the pasta. Season to taste with lemon juice and salt. Arrange on a plate and garnish with parsley and lemon wedge.