Summary

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

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet.
2. 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.
3. 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.
4. Drain the pasta, mix immediately with the sauce and serve hot.