How do you keep the tagliatelle with scampi and light curry sauce?

In the refrigerator: Store leftovers in an airtight container in the refrigerator for a maximum of 2 days. Heat again in the microwave or in a pan over low heat. In the freezer: freeze leftovers in airtight containers in for a maximum of 1 month. Allow to defrost in the fridge before warming it up again. Warm up: Heat the dish again in a pan over low heat or in the microwave until it is warm. If necessary, add a dash of water or cream to make the sauce creamy again.

Tagliatelle with scampi and light curry sauce

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40min

•

Next Level

Tagliatelle with scampis and a light curry sauce is a delicious dish that stimulates the taste buds with an exotic twist. The combination of juicy scampis, fresh vegetables and a creamy sauce with a touch of curry and coconut provides a true taste sensation. Perfect for a dinner with friends or family!

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Ingredients

What do you need?

Quantity: 4P

For the pasta:
400 g tagliatelle
A pinch of salt
1 dash of olive oil

For the scampi:
A dash of peanut oil
800 G Black Tiger Scampi's
Pepper
Salty

For the vegetables:
200 g baby maize
1 zucchini
150 g slumber peas
½ white celery
200 g cherry tomatoes

For the sauce:
1 tbsp peanut oil
1 Apple (Granny Smith)
2 chicken broth cubes
1 shallot
2 tbsp curry powder
¼ banana
250 ml of white wine
100 ml of vegetable cream
2 coconut rocks (rocher)
Pepper
Salty

For the pasta:
400 g tagliatelle
A pinch of salt
1 dash of olive oil

For the scampi:
A dash of peanut oil
800 G Black Tiger Scampi's
Pepper
Salty

For the vegetables:
200 g baby maize
1 zucchini
150 g slumber peas
½ white celery
200 g cherry tomatoes

Preparation method

How do you make this?

Prepare the sauce: peel and coarse the shallot.

Rinse and peel the white celery. Keep the peeled celery stems separate.

Heat 1 tablespoon of peanut oil in a pan and simmer the finely chopped shallot and celery peels.

Cut the apple into four, remove the core and cut into pieces. Add to the shallot and simmer.

Cut the coconut rocks into pieces and add to the pan for an exotic taste.

Crumble the chicken broth cubes and add together with a quarter of banana.

Deglaze with a glass of white wine and a large dash of water.

Add 2 tablespoons of curry powder and simmer for 15 minutes under the lid.

Prepare the Scampi: Peel the Scampis and remove the intestinal tract.

Bake the scampis in 2 tablespoons of peanut oil in a hot pan, a maximum of 2 minutes on each side. Season with salt and pepper.

Prepare the vegetables: Cut the zucchini (remove the seeds) and the peeled celery into bite -sized pieces. Halve the baby maize.

Steam the vegetables with the slumber peas al dente (8-12 minutes from the water boils).

Prepare the pasta: cook the tagliatelle according to the instructions on the package. Add a dash of olive oil and a pinch of salt to the boiling water.

Finish the sauce: mix the stewed vegetables with a hand blender and sieve to remove coarse pieces. Add the vegetable cream and season with salt and pepper.

Cut the cherry tomatoes in two and add to the sauce together with the steamed vegetables.

Serve: Drain the tagliatelle and divide over deep plates. Spoon the vegetables and scampis over it and pour the sauce over it.

Serve immediately. Tasty!

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