Pasta with scampi in a creamy bell pepper sauce
Creamy tagliatelle with scampi and roasted bell peppers, in which the sweet, slightly smoky paprika flavor meets succulent seafood, Parmesan cheese, and fresh basil. The bell peppers are roasted in the oven and puréed into a velvety sauce, while the scampi are briefly pan-fried for a delicious texture.
Ingredients · Servings 4
- 450g tagliatelle
- 24 scampi, thawed and deveined
- 2 red bell peppers
- 1 shallot
- 1 clove of garlic
- 1 can of diced tomatoes
- 1 handful of fresh basil, finely chopped
- 150 ml room
- 80 g grated Parmesan cheese
- thyme
- paprika powder
- pepper
- salty
- olive oil
Method · 30 min
- Place the scampi in a mixing bowl and drizzle with some olive oil. Season with pepper, salt, thyme, and paprika. Mix and place in the refrigerator.
- Cut the bell peppers in half, remove the seeds, and place them cut-side up in a preheated oven at 180 degrees for 30 minutes. Afterwards, let them cool for about ten minutes, peel the skin off the peppers with your hands (this is now easy), and cut the flesh into pieces.
- Finely chop the shallot and garlic. Heat a generous splash of olive oil in a saucepan and sauté the onion until translucent. Add the garlic and, after one minute, the bell pepper, the contents of the tomato can, and the fresh basil. Rinse the tomato can with a generous splash of water and add this to the sauce as well. Cook for about five minutes, then blend the sauce until smooth. Season with salt and pepper and let simmer for another five minutes. Add the cream and Parmesan cheese, mix, and keep warm over low heat.
- Cook the pasta until al dente in salted water.
- Cook the scampi until done and then add them to the sauce.
- Add the pasta to the sauce, mix well, and divide into plates. Finish with extra Parmesan cheese and fresh basil or parsley.
