Summary

Ingredients

• 100 g leek
• 3 scampi, ready to cook (approx. 20 g each)
• 1 small clove garlic
• 125 g pasta (spahetti)
• salt
• pepper
• 2 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 pinch lemon (s) - peel, untreated, grated
• 80 g whipped cream
• 1 stalk parsley

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Instructions

1. Clean the leek and cut into very fine rings. Wash the scampi. Peel the garlic and press it through a garlic press. Cook the spaghetti in plenty of boiling salted water according to the instructions on the package.
2. In the meantime, heat the oil in a pan. Fry the leek rings for 1-2 minutes. Season with salt and pepper. Remove the leek rings. Briefly sauté the garlic in the hot frying oil. Add the scampi and fry for about 1 minute, turning. Season with salt and pepper. Remove.
3. Add lemon juice, lemon zest and cream to the hot frying oil. Season with salt and pepper, bring to the boil. Chop the parsley. Drain and drain the spaghetti. Briefly toss the spaghetti, scampi and leek in the hot sauce.
4. Arrange everything on a plate and garnish with the chopped parsley and serve immediately.