Emily`s Spaghetti in Spring Scampi Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 2 leeks
- 2 onions)
- 5 cloves garlic
- 10 olives, black without stone
- 150 g ricotta
- 200 g sour cream
- rosemary
- thyme
- herbs Provence
- salt
- Pepper, freshly ground
- 5 tablespoon olive oil
- 250 g scampi
- 400 g tomato (s), peeled
Print Recipe
Pin Recipe Instructions
- Skin the onions and garlic. Then halve the onion and cut into thin slices, cut the garlic into small cubes. Wash the leek and cut into fine rings. Quarter the olives.
- In the meantime, cook the pasta until al dente.
- Let the olive oil get hot in a high pan and steam the onions until translucent. Then sauté the garlic and the scampi for 2-3 minutes, remove the scampi and keep warm.
- Sauté the leek in the frying stock and season with salt and pepper.
- Chop the sour cream, olives and peeled tomatoes and add to the leek with the liquid. Stir in the ricotta and add the herbs. Let simmer for a few minutes.
- Then serve with the spaghetti.
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