Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g scampi or kin prawns
- 1 tablespoon olive oil
- 200 ml Cremefine for cooking or cream
- 150 g spinach leaves, frozen
- 1 onion (s)
- 1 clove garlic
- 1 packet parsley, frozen
- 1 squirt lemon juice
- Salt and pepper
- Fondor
- Paprika powder
- nutmeg
- 400 g ribbon pasta (taliatelle)
- oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet.
- In the meantime, cut the onions into cubes and fry in a pan in the oil until translucent. Press the garlic through a press and add to the onions. Then add the scampi and fry briefly. Then add the thawed and squeezed spinach and let it steep.
- Deglaze with Cremefine, bring to the boil briefly and season with salt, pepper, fondor, paprika, nutmeg and lemon juice. At the very end, stir in the parsley.
- Drain the pasta, mix immediately with the sauce and serve hot.
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