Scampi and Vegetable Noodle Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 1 ½ bell pepper (s)
- 200 g scampi, frozen
- 4 tablespoon chilli flakes
- 3 dashes Tabasco
- 3 cloves garlic
- 1 teaspoon parsley, chopped
- 1 pinch (s) salt and pepper
- 500 g potato noodles
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cut the zucchini and peppers into bite-sized cubes.
- Heat a pan with the oil and squeeze in the garlic, add the chilli flakes and fry briefly. Add the scampi without defrosting and fry until the juice has boiled off completely. Add paprika and zucchini and fry. Add the parsley, tabasco, salt and pepper. Be careful, stir often, scampi burn easily.
- Fry the potato noodles in a separate pan and then add them to the scampi mixture.
- If you have several pans available, it is easier to fry the zucchini and peppers separately and only then add them to the scampi.
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