Courgette and spaghetti with chilli scampi is based on the recipe Zucchini spaghetti with chilli scampi published in spring. The only difference is that I cooked a small portion of normal spaghetti to go with the courgette spaghetti and sprinkled the whole thing with grated Parmesan at the end.
Ingredients
for 2 portions
2 medium-sized courgettes
200 g spaghetti
1 red chilli or red pepper
16 scampi
80 g parmesan
6 stalks lemon thyme
1/2 lemon
2 cloves of garlic
Olive oil
1 tbsp beaver salcasi (or paprika marrow)
Pepper and salt
Set aside two stalks of thyme for decoration.
Defrost the scampi. Mix the olive oil, lemon juice, salt, pepper, crushed garlic clove and paprika marinade and marinate the scampi in it for 2 hours.
Then fry the scampi and the chilli cut into rings in a pan and pour in the marinade. Bring to the boil briefly, drain the scampi through a sieve and reduce the marinade by about half. Remove the pan from the heat and add the scampi again.
Cut the courgettes into spaghetti with a spiral cutter.
Cook the spaghetti al dente. Add the courgette spaghetti 5 min before the end of the cooking time.
Drain the spaghetti and courgette spaghetti through a sieve and drain well. Mix together.
Serve
Untwist the courgette spaghetti with a large meat fork and arrange on a warmed plate with the chilli scampi. Decorate with a sprig of thyme and serve immediately.
Sprinkle with parmesan
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Good luck with your cooking!
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