Summary

Ingredients

• 200 g spahetti
• 400 g scampi
• butter
• 1 small onion (s), red
• 2 cloves garlic
• 1 chilli pepper (s), red
• 125 g cocktail tomatoes
• 3 spring onion (s)
• cumin
• coriander
• turmeric
• salt and pepper
• 125 g crème fraîche
• Spring onions)
• Black pepper from the mill

Print Recipe Pin Recipe

Instructions

1. Remove the scampi from the intestines and wash off under cold running water, pat dry. Peel the red onion, cut in half and cut into fine rings. Peel the garlic and cut into very thin slices, and cut the chilli into fine rings. Wash, dry, halve or quarter the cocktail tomatoes and also remove the small stalk. Wash and dry the spring onions and cut into fine rings. Also those for decoration.
2. Cook the spaghetti in salted boiling water until al dente.
3. In the meantime, fry the scampi in butter with onions, garlic and chilli. Add the cocktail tomatoes and spring onions and season with the spices to taste. Add the crème fraîche and fold in with the drained spaghetti.
4. Put on plate. Top with a few fresh spring onion rings and black pepper from the mill as a decoration.