Saturday, July 20 2024

Linguine with Scampi is a delightful dish that combines the tender, sweet flavor of scampi with the freshness of cherry tomatoes and the aromatic notes of garlic and white wine.

Perfect for a special dinner or a casual meal with family and friends, this recipe is both elegant and comforting.


With simple ingredients and straightforward steps, you can create a restaurant-quality meal right at home.

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 14 oz (400g) linguine
  • 1 lb (500g) fresh scampi (about 1 lb)
  • 3 cloves garlic
  • 1 chili pepper (optional)
  • 1 cup cherry tomatoes (200g)
  • 1 cup dry white wine
  • Extra virgin olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped

 

 

METHOD

Prepare the scampi:

Rinse the scampi under cold running water. You can leave the langoustines whole or shuck them, keeping the heads to give more flavor to the sauce. Make a cut along the back of the scampi with a knife to remove the intestinal tract.

Prepare the soffritto:

In a large skillet, heat a few tablespoons of extra-virgin olive oil over medium heat.
Add the crushed garlic cloves and chili pepper (if using). Let the oil steep for a few minutes, being careful not to burn the garlic.

Cook the scampi:

Add the langoustines to the pan and saute for 2-3 minutes per side, until they turn bright pink.
Pour in the white wine and let the alcohol evaporate for a couple of minutes.

Prepare the sauce:

Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes until the tomatoes soften and release their juices.
Season with salt and pepper to taste.

Cook the linguine:

Meanwhile, cook linguine in a large pot of salted boiling water according to package instructions until al dente.
Drain the linguine, reserving some of the pasta cooking water.

Combine the ingredients:

Transfer the linguine to the pan with the scampi and tomato sauce. Stir well to combine everything.
If the pasta is too dry, add a little of the pasta cooking water.

Serve:

Serve the linguine with scampi on plates, garnishing with fresh chopped parsley.

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