Ingredients for 4 people:

300 g tomato purée

3–4 tsp parsley and garlic sauce

1.5 dl white wine

spicy paprika

juice of 1 lemon

1 tsp finely chopped vegetables

for stock

0.5 dl good olive oil

1 kg scampi

 

How to prepare

Clean the scampi thoroughly under running cold water. Using a sharp knife, cut the scampi along the back or the front so that it will be easier to open them once they’re cooked. Pour olive oil into a wide saucepan and add parsley and garlic sauce. Sauté, then add scampi, wine and lemon juice. Add a teaspoon of finely chopped vegetables for stock and cook until the wine evaporates. Add tomato purée and paprika, cover with a lid and cook on moderate heat for another 10 to 15 minutes. Serve with pasta or rice.

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