Tagliollini with scampi

Ingredients:

300 g tagliollini, scampi, red and yellow peppers, zucchini, tomatoes, shallots, garlic, basil, olive oil, coarse flour, salt, chili, freshly ground pepper

Preparation:

Bring salted water to the boil and cook tagliollini until al dente – strain
Peel the peppers and cut into small cubes. Cut the zucchini, onion and seeded tomatoes into cubes too.
Peel the scampi, remove the intestines, season with salt and pepper and roll in flour. Heat the pan with olive oil (or grill) and fry the scampi on both sides until crispy. Scampi should still be translucent on the inside. Remove from the pan.
Perfume the chopped vegetables with garlic and chili, roast briefly in a pan. Add the tagliollini and heat through.
Arrange on a warmed plate and add the fried scampi. Garnish with fresh basil.