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

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a pan over low heat. Freeze leftovers in airtight containers for up to 1 month. Let thaw completely in the refrigerator before reheating. Reheat the dish in a pan over low heat or in the microwave until it is thoroughly warm. Optionally, add a splash of water or cream to make the sauce creamy again.

Why would I add apple and banana to a savory dish?

That might sound strange, but those touches of fruit are precisely what makes this tagliatelle with scampi and curry so special. The tartness of the Granny Smith and the soft sweetness of the banana temper the spicy curry and give the sauce a round, full flavor.

Can I also make this recipe with other pasta?

Tagliatelle is a perfect match for this creamy sauce because the ribbons capture a lot of sauce, but linguine or fettuccine work just as well as an alternative.

Can I substitute the scampi with a different fish or meat?

Yes, absolutely. Shrimp work perfectly as a substitute, and for those who prefer meat, chicken strips can be used. Just make sure to cook them separately before mixing them into the sauce.

Recipe Tagliatelle pasta with scampi and curry

Name: Recipe Tagliatelle pasta with scampi and curry
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 400 g tagliatelle; A pinch of salt; 1 splash of olive oil; A splash of peanut oil; 800 g Black Tiger scampi; Pepper; Salt; 200 g baby corn; 1 zucchini; 150 g sugar snap peas; 0.5 white celery; 200 g cherry tomatoes; 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

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40min

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Tagliatelle with scampi and a light curry sauce is a delicious dish that tickles the taste buds with an exotic, Asian twist. Juicy scampi, crispy vegetables, and a creamy curry sauce with a surprisingly sweet and sour touch of apple and banana: it's a combination you might not expect, but it works perfectly. A true taste sensation. Perfect for a dinner with friends or family!

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

400 g tagliatelle
A pinch of salt
1 splash of olive oil

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

200 g baby corn
1 zucchini
150 g sugar snap peas
0.5 white celery
200 g cherry tomatoes

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