Summary

Ingredients

• 500 g pasta your choice (Riccioli, Torchietti)
• 250 g scampi
• 2 carrot (s)
• 1 red pepper (s)
• 2 spring onion (s)
• 1 can corn
• 6 pineapple slices (can)
• 500 ml buttermilk (1%)
• 2 cloves garlic
• a lot curry powder
• chili
• little saffron threads, if present
• 5 tablespoon olive oil
• lots turmeric
• a lot cumin
• salt and pepper

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Instructions

1. Chop the garlic and mix with the oil, salt and a little pepper. Marinate the scampi in it for at least 1 hour.
2. Cook the pasta in salted water as usual, then sieve it off.
3. Peel the carrots and grate finely. Clean the peppers and dice them very small. Clean the spring onions and cut into rings. Cut the pineapple slices into small pieces, collecting the juice.
4. Fry the marinated scampi in a high pan. Add the carrots and cook briefly. With buttermilk and collected. Deglaze with pineapple juice, reduce briefly and season with spices as required. It can be spiced strongly, the noodles take out a lot of flavor.
5. As soon as the sauce has cooled down a bit, mix with the pasta, peppers, spring onions and corn. Finally sprinkle with saffron threads. Leave to steep in the refrigerator for about an hour before consumption.
6. Tip: If you don`t have to be too careful with the calories (the lucky one), you can use coconut milk instead of buttermilk - it tastes great!