Creamy Scampi and Lemon Pasta
Ingredients
- 500 grams pasta
- 8 scampi
- 2 organic lemons
- Parsley
- Peppercorns
- Garlic
- 300 grams coconut cream
Preparation
Clean the scampi and prepare a sauce with the squeezed scampi heads, parsley, pepper, oil, and brown it, then add lemon juice and zest.
Remove the parsley and peppercorns and blend with the coconut milk.
Cook the pasta and finish cooking it risotto-style in the cream for the last few minutes.
Add the whole scampi and more lemon juice.
Blend the parsley with oil and use it to decorate the plate.
