Wholemeal Spaghetti with Scampis

Wholemeal Spaghetti with Scampis
Quantity Ingredient
100 g Wholemeal spaghetti
20 g Roots
20 g Celery
20 g Leek
0,5 Onions
10 g Butter
150 g Scampis
0,1 l White Wine
250 g Tomato cubes
Pepper from the mill
2 leaf Sage
Dried Thyme
1 tbsp Parsley
1 tbsp Cream

Wholemeal spaghetti with scampis are served in a spicy tomato sauce, which tastes particularly aromatic with fresh soup green such as roots, celery and leek. Add wholemeal spaghetti to boiling salted water and cook for about 8 minutes until al dente. Meanwhile, clean the roots, celery, leek, onions and garlic and cut into fine cubes. Heat butter in a pan and sauté the vegetables in it. Remove the scampis from its shell or thaw the frozen scampis under running hot water and dry on kitchen paper. Add the scampis to the vegetables and fry at high temperature until they turn reddish, as shown in the picture above. Deglaze the vegetables with white wine and add the tomato cubes from the tin. Boil the tomato sauce vigorously so that part of the liquid evaporates. Season tomato sauce with ground pepper and salt. Cut the sage into fine strips and add to the tomato sauce. Add thyme and finely chopped parsley and round off with cream. Serve wholemeal spaghetti with shrimps on plates and sprinkle with fresh parsley as desired.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
379 kcal
51 g
19 g
7 g

(C)opyright by Marions Kochbuch