Tortellini with Scampi and Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs tortellini (filling your choice), fresh
- 20 large scampi, peeled
- 1 packet spinach leaves
- 2 cups cream, alternatively 1 bottle Rama Cremefine to boil
- 2 cloves garlic, finely chopped
- 1 teaspoon flour, to thicken
- some fondor
Print Recipe
Pin Recipe Instructions
- Cook the tortellini in boiling salted water for about 8 minutes. Then pour off and keep warm.
- Fry the scampi in a little fat for about 5 minutes. Add the spinach and simmer for another 5 minutes while adding the cream. Add the garlic.
- Finally, carefully stir in the tortellini.
- Arrange on large pasta plates and serve immediately.
- Tip: Leftovers taste good the next day, but they can also be frozen.
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