This pasta dish is full of good flavors and has become one of my absolute favorite pastas. Creamy and good parmesan sauce, with lots of good vegetables and marinated scampi. Yummy!
Peel the scampi and make an incision on the back to remove the string of dirt.
2
Blend the ingredients for the marinade in a blender and then mix together with the scampi, a little salt and pepper.
3
Set the oven to 200 degrees with hot air and put on a spacious pot with water for boiling the pasta.
4
Finely chop the onion, cut the carrots into thin strips (julienne), cut the mushrooms into slices and cut the cherry tomatoes and the sugar peas in half.
5
Put the scampi with the marinade into an ovenproof dish and cook for approx. 20 minutes until they are fully cooked (pink).
6
Cook the pasta until it has a couple of minutes of cooking time left. Keep a couple of deciliters of the pasta water in a cup and strain away the rest. Rinse the pasta in cold water to stop the cooking process, while you make the sauce.
7
Make the parmesan sauce by frying the cherry tomatoes, onion, mushroom and carrots in some neutral oil, in a large frying pan or pot.
8
Add the white wine and let it cook for approx. 2-3 minutes. Then add the roast cloud/marinade from the fried scampi and the cream, and let it boil for approx. 5 minutes.
9
Add lemon juice and grate in half of the parmesan.
10
Season with salt and pepper before adding the pre-cooked pasta. Let it boil for a few minutes, stirring constantly. Add a little of the pasta water along the way.
11
When the pasta has cooked a little in the sauce and you have tasted it well. Add the scampi and sugar snap peas. Mix everything well and grate over the rest of the parmesan. Enjoy!
