Pasta with Scampi and Vegetables

Ingredients

• 400 g Tagliatelle (white and green)
• Salad
• 1 Zucchini
• 1 Carrot
• 1 red bell pepper
• 2 Garlic cloves
• 3 tbsp butter
• 100 ml dry white wine
• 150 g shrimp (pre-cooked and peeled)
• pepper (ground)
• 4 tbsp crème fraîche
• Chives
• Lemon balm

Instructions

1. 1.

   Cook the tagliatelle in salted water until al dente. Wash, peel, and slice the zucchini into thin strips or shavings. Peel the carrot and cut it lengthwise into thin slices or shavings. Wash, halve, clean, and slice the bell pepper into very thin strips. Peel and finely chop the garlic cloves, then sauté with the zucchini, carrots, and peppers in hot butter for about 3 minutes. Deglaze with white wine and simmer for about 2 minutes. Combine drained pasta and shrimp, season with salt and pepper.

2. 2.

   Serve on bowls or plates, top each with a dollop of crème fraîche, season with pepper, and garnish with herbs.