Ingredients for 4 people:
500g of scampi, 6 garlic cloves, 1 onion, 150ml of white wine, 200g of baby spinach leaves, 80g of grated parmesan, 20 cherry tomatoes, pepper, salt, olive oil, 6 thin zucchini, 300ml of fresh cream, 1 tsp of oregano, 1 tsp of rosemary and 1 tsp of thyme. The herbs can be fresh or dried.
Fry the scampi in olive oil, season with salt and pepper and set aside. Spiralize the zucchini into tagliatelle, remove the seeds and cook them for a few minutes in olive oil. Keep them warm in the oven. Fry the chopped onion for a few moments in olive oil. Add the halved tomatoes, garlic, herbs and white wine. Let it reduce a bit and then add the cream and most of the parmesan cheese. Add the scampi, spinach and let the spinach cook for a few moments. Place zucchini tagliatelle and scampi on each plate and top with a little grated parmesan.
