How can I store this dish?

In the fridge: maximum 2 days covered. In the freezer: up to 2 months (fresh fish loses some juiciness after thawing). Reheat: slowly in a pan over low heat, possibly with a splash of water or cream.

Can I use regular shrimp?

Yes, preferably choose large shrimp for the best texture.

What is a good alternative for white wine?

Light fish stock or a bit of lemon juice for fresh acidity.

Can I make this dish lactose-free?

Use plant-based butter and lactose-free cream. Omit Parmesan cheese or use a lactose-free variant.

Tagliatelle is ideal, but linguine, spaghetti, or fresh pappardelle are also excellent.

Scampi with Garlic in Creamy Sauce with Tagliatelle

Name: Scampi with Garlic in Creamy Sauce with Tagliatelle
Cook time: 25 min
Total time: 25 min
Yield: 2P
Ingredients: 12 black tiger scampi, peeled (tail on), intestinal tract removed; 65 g butter; 4 cloves of garlic, sliced thinly; 1 shallot, finely chopped; 0.5 bunch flat-leaf parsley, finely chopped; 75 ml fish stock; Pepper and salt from the mill; 150 ml cream; 1 tbsp tomato paste; 80 g Parmesan cheese, freshly grated; 125 g tagliatelle or pasta of choice; Plenty of salted water to boil in

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25min

•

Easy

A classic that always scores! Scampi in a creamy garlic sauce, festively served with tagliatelle. You can easily prepare the sauce in advance; at the moment, cook the pasta, mix it with the sauce, and add the scampi. Quick, flavorful, and perfect for a cozy dinner for two!

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Ingredients

What do you need?

Quantity: 2P

For the scampi with garlic sauce
12 black tiger scampi, peeled (tail on), intestinal tract removed
65 g butter
4 cloves of garlic, sliced thinly
1 shallot, finely chopped
0.5 bunch flat-leaf parsley, finely chopped
75 ml fish stock
Pepper and salt from the mill
150 ml cream
1 tbsp tomato paste
80 g Parmesan cheese, freshly grated

For the pasta
125 g tagliatelle or pasta of choice
Plenty of salted water to boil in

12 black tiger scampi, peeled (tail on), intestinal tract removed
65 g butter
4 cloves of garlic, sliced thinly
1 shallot, finely chopped
0.5 bunch flat-leaf parsley, finely chopped
75 ml fish stock
Pepper and salt from the mill
150 ml cream
1 tbsp tomato paste
80 g Parmesan cheese, freshly grated

125 g tagliatelle or pasta of choice
Plenty of salted water to boil in

Make it veggie!

Replace scampi with 150 g king oyster mushrooms or large oyster mushrooms, sliced. Prepare in the same way: briefly fry with pepper and salt.

Preparation method

How do you make this?

Preparing scampi
Peel the scampi, leave the tail on for presentation and remove the intestines. Season lightly with salt and pepper.

Baking scampi
Heat a pan over high heat, add a knob of butter. Fry the scampi briefly on both sides until they are nicely colored. Remove from the pan and set aside.

Prepare sauce
Reduce the heat and add a little butter again. Stew the shallot and garlic until translucent. Deglaze with fish stock and let it reduce briefly. Add cream and tomato puree and heat briefly.

Cooking pasta
Cook the tagliatelle in plenty of salted water according to the package until al dente.

Bringing everything together
Add the pasta (with a little pasta water) to the sauce, mix well so that the sauce hangs nicely around the pasta. Add parsley and Parmesan cheese, mix again. Add the scampi and heat briefly.

Serve
Serve immediately, finished with extra Parmesan cheese and fresh parsley.