Fusilli with scampi, cherry tomatoes, rocket and garlic cream
- 400 g Fusilli pasta
- Salt
- 16 (25 g; headless, in shell) raw prawns
- 1 EL Oil
- pepper
- 2 Bund Rauke
- 150 g Cherry tomatoes
-
1 untreated lemon - 1 Bund Chives
- 2 Garlic cloves
- 4–5 EL Milk
- 150 g Salad mayonnaise
- Sugar
25 minutes
easy
- 1.
- Prepare the pasta in boiling salted water according to the instructions on the packet. Peel the prawns except for the tail fin and remove the intestines. Wash the prawns and pat dry. Heat oil in a pan.
- 2.
- Fry the prawns in it for 2–3 minutes, turning, season with salt and pepper and remove. Rocketclean, wash and drain. Wash tomatoes, pat dry and cut in half. Wash the lemon with hot water, rub dry and rub off the peel.
- 3.
- Halve the lemon and squeeze out 1 half. Wash the chives, pat dry and cut into fine rings. Peel and finely chop the garlic. Mix the garlic, chives, milk, 1–2 teaspoons lemon juice, lemon zest and mayonnaise, season with salt, pepper and a pinch of sugar.
- 4.
- Drain the pasta, rinse in cold water and let drain. Mix pasta, prawns, rocket, tomatoes and garlic dressing in a bowl, season to taste again and serve.
1 person approx:
- 640 kcal
- 2680 kJ
- 28 g protein
- 25 g fat
- 77 g carbohydrates
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