How do you store the tagliatelle with scampi and light curry sauce?

In the fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a pan over low heat. In the freezer: Freeze leftovers in airtight containers for up to 1 month. Thaw completely in the fridge before reheating. Reheating: Reheat the dish in a pan over low heat or in the microwave until thoroughly warm. Optionally, add a splash of water or cream to make the sauce creamy again.

Tagliatelle with Scampi and Light Curry Sauce

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40min

•

Next Level

Tagliatelle with scampi and a light curry sauce is a delicious dish that tantalizes the taste buds with an exotic twist. The combination of juicy scampi, fresh vegetables, and a creamy sauce with a hint of curry and coconut creates a true flavor sensation. Perfect for a dinner with friends or family!

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Ingredients

What do you need?

Quantity: 4P

For the pasta:
400 g tagliatelle
A pinch of salt
1 splash of olive oil

For the scampi:
A splash of peanut oil
800 g Black Tiger scampi
Pepper
Salt

For the vegetables:
200 g baby corn
1 zucchini
150 g sugar snap peas
0.5 white celery
200 g cherry tomatoes

For the sauce:
1 tbsp peanut oil
1 apple (Granny Smith)
2 cubes chicken broth
1 shallot
2 tbsp curry powder
¼ banana
250 ml white wine
100 ml plant-based cream
2 coconut rocks (rocher)
Pepper
Salt

For the pasta:
400 g tagliatelle
A pinch of salt
1 splash of olive oil

For the scampi:
A splash of peanut oil
800 g Black Tiger scampi
Pepper
Salt

For the vegetables:
200 g baby corn
1 zucchini
150 g sugar snap peas
0.5 white celery
200 g cherry tomatoes

For the sauce:
1 tbsp peanut oil
1 apple (Granny Smith)
2 cubes chicken broth
1 shallot
2 tbsp curry powder
¼ banana
250 ml white wine
100 ml plant-based cream
2 coconut rocks (rocher)
Pepper
Salt

Preparation method

How do you make this?

Prepare the sauce: Peel and roughly chop the shallot.

Rinse and peel the white celery. Set the peeled celery stalks aside.

Heat 1 tablespoon of peanut oil in a pan and sauté the finely chopped shallot and celery peels.

Cut the apple into quarters, remove the core, and chop into pieces. Add to the shallot and sauté together.

Cut the coconut rocks into pieces and add to the pan for an exotic flavor.

Crumble the chicken broth cubes and add along with a quarter banana.

Deglaze with a glass of white wine and a generous splash of water.

Add 2 tablespoons of curry powder and let simmer for 15 minutes covered.

Prepare the scampi: Peel the scampi and remove the intestinal tract.

Fry the scampi in 2 tablespoons of peanut oil in a hot pan, for a maximum of 2 minutes on each side. Season with pepper and salt.

Prepare the vegetables: Cut the zucchini (remove the seeds) and the peeled celery into bite-sized pieces. Halve the baby corn.

Steam the vegetables with the sugar snap peas until al dente (8-12 minutes from when the water boils).

Prepare the pasta: Cook the tagliatelle according to the package instructions. Add a splash of olive oil and a pinch of salt to the boiling water.

Finish the sauce: Blend the sautéed vegetables with an immersion blender and strain to remove coarse pieces. Add the plant-based cream and season with pepper and salt.

Cut the cherry tomatoes in half and add them along with the steamed vegetables to the sauce.

Serving: Drain the tagliatelle and divide it among deep plates. Spoon the vegetables and scampi over it and pour the sauce on top.

Serve immediately. Enjoy!

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