Penne in saffron sauce

Name: Penne in saffron sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Penne noodles; 7-10 Tbsp Salt; 125 g frozen peas; 1 Onion; 1 Garlic clove; 12 Scampi (about 40 g each); 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 200 g Whipped cream; 1/2 glass (200 ml) Vegetable stock; 1 can(s) Saffron threads (approx. 1/2 teaspoon); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Dill and lemon slices

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Penne noodles
7-10 Tbsp Salt
125 g frozen peas
1 Onion
1 Garlic clove
12 Scampi (about 40 g each)
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
200 g Whipped cream
1/2 glass (200 ml) Vegetable stock
1 can(s) Saffron threads (approx. 1/2 teaspoon)
2 TABLESPOONS sauce thickener
7-10 Tbsp Dill and lemon slices

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime defrost the peas. Peel onion and garlic and chop finely. Remove the shells of the scampi - except for the tail tips and intestines.
2
Heat the fat. Fry the garlic, onion and scampi for about 5 minutes, turning them over. Sprinkle with salt and pepper and lemon juice. Remove the scampi. Add cream, stock and peas to the frying fat and bring to the boil.
3
Season to taste with salt, pepper, saffron and lemon juice. Sprinkle in sauce thickener. Season again and add the scampi to the sauce. Serve pasta and sauce garnished with dill and lemon slice.