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Pasta with Scampi in Fennel-Garlic Cream Sauce |
2024-05-23 |
A delightful pasta dish featuring succulent scampi in a rich fennel-garlic cream sauce. |
Benjamin Degryse |
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- Fennel fronds
- Large scampi
- Shallot
- Garlic
- Butter
- Heavy cream
- Pepper
- Salt
- Chili flakes
- Lemon juice
- White wine (optional)
- Tagliatelle pasta
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Prepare the Scampi:
- Melt butter in a large pan over medium heat.
- Add the minced garlic and sauté until fragrant.
- Add the scampi to the pan and cook until they are just starting to color, but not fully cooked.
- Remove the scampi from the pan and set aside.
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Cook the Vegetables:
- In the same pan, add more butter if needed and sauté the finely chopped shallot.
- If desired, add a splash of white wine and let it cook off.
- Cut the fennel bulb into bite-sized pieces and add to the pan.
- Sauté until the fennel is tender. Reserve some fennel fronds for garnish.
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Prepare the Sauce:
- Once the fennel is tender, add the heavy cream to the pan.
- Let the mixture simmer gently, allowing the flavors to meld and the sauce to thicken slightly.
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Cook the Pasta:
- Meanwhile, bring a pot of salted water to a boil.
- Cook the tagliatelle pasta according to package instructions until al dente.
- Drain the pasta, reserving a cup of pasta water.
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Finish the Dish:
- Return the partially cooked scampi to the pan with the fennel-cream sauce.
- Allow the scampi to finish cooking in the sauce.
- Add a squeeze of lemon juice, and season with pepper, salt, and chili flakes to taste.
- Toss in the cooked tagliatelle pasta, adding a bit of the reserved pasta water if needed to reach the desired sauce consistency.
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Serve:
- Garnish with finely chopped fennel fronds.
- Serve immediately, enjoying the blend of flavors and textures.
Enjoy your delicious pasta with scampi in fennel-garlic cream sauce!