Creamy Scampi Pasta
Contains statutory allergens: Gluten, Shellfish, Milk / dairy
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Ingredients (13)
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Instructions (6)
Bring a large pot of salted water to a rolling boil. Cook the tagliatelle until al dente, about 8 to 9 minutes. Reserve a small cup of pasta water before draining.
Finely chop the shallots and mince the garlic cloves. Halve the cherry tomatoes. Pat the scampi dry with kitchen paper and season lightly with salt and pepper.
Heat olive oil and half of the butter in a large skillet over medium-high heat. Sear the scampi for 1 to 2 minutes per side until pink and curled. Remove scampi and set aside on a plate.
Melt the remaining butter in the same pan over medium heat. Sauté the shallots, garlic, and chili flakes for 1 minute until fragrant. Add halved cherry tomatoes and cook for 2 minutes until slightly softened.
Pour in the cream and let the sauce gently simmer for 3 to 4 minutes until slightly reduced. Stir in fresh spinach until wilted, then season with lemon juice, the remaining salt, and pepper.
Add the drained pasta and cooked scampi into the creamy sauce. Toss gently for 1 minute to coat every strand, loosening with a splash of reserved pasta water if desired, then serve immediately.
