Tagliatelle with cheese sauce and scampi
easy
25 mins
25 mins
Ingredients
- 400 g fine green tagliatelle (fettucini)
- 7-10 Tbsp Salt
- 12 Scampi (about 50 g each)
- 2 medium-sized onions
- 1 TABLESPOON Butter or margarine
- 1 glass (400 ml) Vegetable stock
- 1/2 Cup (100 g whipped cream
- 75 g Butter cheese
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp white pepper
- 1 potty Chervil
- 2 TABLESPOONS sliced tParmesan cheese
Directions
- 1
Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente. Remove the scampi from the shell and remove the intestines. Wash the scampi and pat them dry. Peel and finely dice the onions. Heat the fat in a pan. Sauté the diced onions until translucent. Add the scampi and fry briefly on both sides.
- 2
Season with salt and pepper. Remove and put aside. Add stock and cream and let it boil down for about 5 minutes. Grate butter cheese finely, add and melt in the sauce. Stir in the sauce thickener and let it boil up again briefly. Season to taste with salt and pepper. Warm up the scampi in the sauce
- 3
Wash the chervil and remove the leaves. Drain the noodles. Arrange on a plate. Pour the sauce over it. Sprinkle with parmesan and chervil leaves and serve immediately
Nutrition Facts
620 kcal
73 g
9 g
50 g
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