Summary

Ingredients

• 250 g scampi or prawns, fresh or frozen
• 150 g spinach, fresh or frozen
• 400 g whipped cream
• 250 g pasta, e.. taliatelle
• 1 medium onion (s)
• 2 cloves garlic
• 2 tablespoon, heaped pesto (basil pesto)
• 1 chilli
• 200 g cherry tomato (s)
• some pepper
• a bit salt
• some olive oil
• 1 piece (s) parmesan cheese, grated
• Water for the pasta

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Instructions

1. I use a wok for the sauce, but a pot is also possible. Heat the cooker.
2. Cut the onions into small cubes, finely chop the garlic and chilli. If the saucepan is hot, add a dash of olive oil. Fry the thawed or fresh scampis together with the onions, garlic and chilli. Everything has got a nice color, add the cream and bring to the boil, stirring occasionally.
3. As soon as the cream boils, stir in the pesto to taste and season to taste. I like it a little more pestolary with 3 heaped tablespoons. Season with pepper and a little salt. Now add the thawed or fresh spinach to the sauce.
4. Quarter the cherry tomatoes and add to the sauce. Simmer on a low heat, stirring occasionally, until the pasta is good. If the sauce is too runny, you can add some grated Parmesan.
5. While the sauce is being made, heat the water for the pasta in a kettle. Cook the pasta in a separate saucepan in hot, salted water.
6. If the pasta is good, pour it into a sieve and then pour it directly into the sauce and stir everything.