Summary

Ingredients

• 200 ml cream
• 200 ml chicken broth
• 1 onion (s), diced
• 2 cloves garlic)
• 1 lemon (s), the juice it
• Parsley, chopped
• Salt and pepper, freshly ground black
• olive oil
• 200 g pasta (taliatelle)
• 250 g scampi or shrimp

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Instructions

1. I like to use tagliatelle for this recipe. All other noodles work too, of course.
2. Steam the diced onion in olive oil until translucent, then fill with the stock and bring to the boil. Press in the garlic. Stir, let simmer a little.
3. Add the cream to the broth, continue to simmer and reduce a little. At the very end add the lemon juice and parsley and season with salt and pepper.
4. When using large scampi:
5. Fry these in a separate pan in olive-garlic oil and then pepper and cover with aluminum foil. Add to the sauce just before serving so that they don`t get tough.
6. When using small shrimp:
7. Do not fry, but defrosted just before serving, add directly to the sauce and let it warm up.
8. The sauce becomes relatively thin. If you like it thicker, you can reduce it for longer.