Linguine with scampi
Easy
Serve hot
Risotto with seafood
Easy
Serve hot
Print recipe
Ingredients
- Risotto (B13) - 300 g
- Scampi Crema sauce (H9) - 2 tbsp.
- Seafood mix (thawed and drained) - 150 g
- Chopped shallot - 10 g
- Chopped dill - 1 csp.
- Salt and pepper
- Olive oil - 1 csp.
- Dill sprig (garnish)
Preparation
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Ingredients
- Risotto (B13) - 300 g
- Scampi Crema sauce (H9) - 2 tbsp.
- Seafood mix (thawed and drained) - 150 g
- Chopped shallot - 10 g
- Chopped dill - 1 csp.
- Salt and pepper
- Olive oil - 1 csp.
- Dill sprig (garnish)
Risotto with seafood
Preparation
Fruit the chopped shallot in a little olive oil and add the seafood mixture. Once the seafood mixture is heated through, set it aside.
Heat the risotto in the same pan for 2 to 3 minutes, stirring gently. When the binding is ready, add the seafood, 1 tbsp scampi cream sauce and chopped dill. Season if necessary.
Arrange the risotto on hot plates and garnish with the spoonful of the remaining scampi cream sauce and the sprig of dill.
Tip
If you're making this recipe with fresh seafood, I don't recommend adding white wine when cooking seafood, as there's already white wine in the scampi cream sauce.
Try this recipe with crayfish meat for a more sophisticated version.