Spaghetti with Cream Sauce and Scampi

Ingredients

• 400 g spaghetti
• 16 scampi (pre‑cooked)
• 3 tbsp olive oil
• 130 g arugula
• 1 onion
• 0.125 l white wine
• 0.125 l heavy cream
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash and pat dry the arugula, then finely chop it. Peel and finely chop the onion. Cook the spaghetti in boiling salted water according to package instructions, then drain.

2. 2.

   Rinse and pat dry the scampi. Heat the olive oil in a pan and sauté the scampi for 2 minutes while stirring; remove them from the pan. In the same pan, soften the onions in the cooking fat. Add the wine, let it reduce slightly, then pour in the cream and bring to a boil. Add the arugula, lower the heat, and let it simmer for 2 minutes. Season with salt and pepper, then plate the spaghetti topped with the scampi and sauce.