Spaghetti with Chili-Scampi
Spaghetti with chili scampi tastes like holidays, sunshine and the sea. A simple recipe with Mediterranean flair.
Ingredients · Servings 4
- 3 red chili peppers
- 2 cloves of garlic
- 1 leek
- 1 dash of extra virgin olive oil
- 1 pinch of Pecorino (shaved)
- 100 g Rocket
- 400g scampi (peeled, ready to cook)
- 500 g Spaghetti
- 100 ml white wine (dry, e.g. Sauvignon Blanc)
- 1 lemon
Method · 25 min
- Peel and finely chop the garlic. Clean the leek and cut it into rings. Now remove the seeds from the chili peppers and cut them into julienne strips.
- Place a large pan on the stove, heat the olive oil in it, and then sauté the garlic until translucent.
- Add the leeks, chili, and scampi and sauté for about 2-4 minutes, until the scampi are pink and just cooked through. Deglaze with white wine and season with salt and pepper.
- Cook the spaghetti in salted water for about 7-8 minutes until al dente. Meanwhile, rinse the arugula, shake dry, roughly tear into pieces, and zest the lemon.
- Drain the cooked spaghetti (collecting the pasta water) and briefly toss it in a pan together with the arugula and lemon zest.
- Now stir in some pasta water to make the sauce creamier, divide onto preheated plates, sprinkle with some Pecorino cheese and serve immediately.
