Pasta with Scampi and Olives
“The distinctive, pink tiger strips, scampi, the round tomatoes, curled parsley and longer pasta tubes give the dish a dynamic and vibrant expression that is a delight to look at. Frank Gehry´s building Hejmdal in Aarhus is also vibrant and dynamic in its structure.”
Hejmdal · Frank Gehry & Cubo · 2008 
Hejmdal · Drew by Marianne Ibler
- 400g of pasta (e.g. penne)
- 3 tbsp of olive oil
- 25g of butter
- 4 cloves of garlic
- 3 fresh tomatoes
- 1 dl of small olives
- 1 finely grated lemon zest
- 750g fresh scampi or 20 large tiger shrimps, frozen or fresh
- 1 tbsp flat-leaf partly, chopped
- 1 glass of white wine
- Salt/pepper
- Chili to taste if desired
- Rinse the shellfish in water (if they are frozen, then do it once they have thawed). Put to one side.
- Heat a little butter and oil. Fry the peeled garlic cloves with parsley. Then add the tomatoes and olives, and let it heat up for approx. 2 min. Take the mixture up and put it aside.
- melt some butter and add the shellfish. Stir regularly so they do not burn. Let them cook for 2 min. Add wine and grated lemon zest and let everything simmer while stirring for 1-2 min.
- pour the garlic, parsley, olives and tomatoes in. mix with pasta and pour a stream of good olive oil over it before serving.
- Tip: The shellfish should not be peeled before serving. The shell looks nice and gives dish flavor…
