Fiori Scampi with curry

Fiori Scampi with curry

Ingredients

  • Fiori Scampi all’Aglio e Limone (ref. D22) – 3 pcs
  • Thai Curry (ref. H39) – 50 g
  • Brunoise of vegetables (carrot, fennel, zucchini, red bell pepper, onion) – 20 g
  • Peeled and deveined scampi – 3 pcs
  • Spring onion (for decoration) – 1/2 tsp
  • Olive oil – 1/2 tbsp
  • Pepper and salt

Preparation

  1. Reheat the stuffed pasta in lightly salted boiling water for 5 minutes and drain. Heat the Thai Curry sauce in a pan or follow the instructions on the packaging.
  2. While the stuffed pasta is heating in water, fry the scampi in a very hot pan with oil and season. Halfway through the cooking of the scampi, add the brunoise of vegetables and pan-fry them to colour a little, season and stop the cooking when the brunoise is still slightly al dente.
  3. Coat the bottom of a hot dish with some sauce. Arrange the stuffed pasta, the brunoise and the scampi nicely on the dish and decorate with the finely chopped spring onions.
Print recipe

You need these products

Fiori Scampi al'Aglio e Limone

Thai Curry

Discover more recipes