Scampi in tomato cream sauce with garlic and fresh herbs
Ingredients
4 persons
- 28 peeled shrimp
- 140 grams Elvea Tomato Concentrate
- 2 bulbs of garlic
- 4 handfuls of cherry tomatoes
- 2 shots light cream
- olive oil
- Italian herbs
- pepper
- salt
- fresh herbs
Crumble
- 60 grams of butter
- 100 grams of flour
- 100 grams Parmesan cheese
Preparation
-
1
Place the cherry tomatoes in a baking dish with a head of garlic, a drizzle of olive oil, and herbs. Bake for 30 minutes at 180°C.
-
2
Press two cloves of garlic in a pan, pour a dash of olive oil over it, and add Italian herbs.
-
3
When the garlic is golden, add the scampi.
-
4
When the scampi are cooked, add Elvea tomato paste, a splash of cream, and fresh herbs (thyme, rosemary, and/or basil), then mix.
-
5
Afterward, add the cherry tomatoes and the crushed head of garlic.
-
6
Place in small oven dishes and prepare the crumble by mixing the flour, Parmesan cheese, and melted butter. Cover the whole thing with the crumble and bake for 15 minutes.
(The crumble is an option; you can also enjoy this preparation as a starter without crumble with a piece of bread, or use this preparation as a sauce for your pasta)
