Buon appetito!
Arrabbiata pearl couscous with burrata and scampi
made by Chloé Kookt
Ingredients
4 persons
- 300 grams pearl couscous
- 600 grams peeled shrimp
- 200 grams burrata
- 1 jar ELVEA Arrabbiata pasta sauce
- 1 rode onion
- 1 zucchini
- 250 grams of cherry tomatoes
- 2 cloves of garlic
- handful of fresh basil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- honey
Preparation
-
1
Fry the scampi in a pan with a little olive oil. Dice the zucchini and onion and sauté with them. Season with salt, pepper, paprika and dried oregano.
-
2
Cut the tomatoes in half and finely chop both the garlic and basil. Stir these into the pan with them. Stew for a few minutes and then deglaze with the arrabiata sauce. Let simmer on low heat.
-
3
Meanwhile, cook the pearl couscous and mix it into the sauce when cooked.
-
4
Divide the pearl couscous among the plates and top with burrata, fresh basil and a little honey.
