Pasta with Frozen Scampi Sauce and Shrimp creamy and without cream, a dish that combines the simplicity of Italian cuisine with the rich taste of seafood. This recipe is perfect for those who want to bring a tasty and refined first course to the table, without spending too much time at the stove. The frozen scampi and shrimp are a great alternative to fresh seafood, allowing you to maintain all the sea flavor in a more practical and accessible version. With few ingredients and some tips, you will be able to prepare a dish that will conquer all palates, ideal for a family dinner or a special occasion.
Before proceeding with the step-by-step recipe of Pasta with Frozen Scampi Sauce and Shrimp, I leave you with a few other ideas that might inspire you.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz pasta (I used busiate)
- 10 langoustines
- 1.1 lbs shrimp (or prawns (I used mixed))
- 2 cloves garlic
- to taste parsley
- 1 stalk celery
- 3.5 cups tomato puree
- Half glass dry white wine
- 1 shallot
- 1 chili pepper
- to taste olive oil
- to taste salt
- to taste pepper
Steps
To prepare Pasta with Frozen Scampi Sauce and Shrimp, the first thing to do is to handle the scampi.
They need to be thawed by first transferring them to the refrigerator and then to room temperature. Once thawed, rinse them under running water.
Once thawed, start by separating the head from the abdomen. Set the heads aside in a bowl, as they will be used for the stock.
Remove the carapace (the shell) by cutting along the abdomen with scissors and gently extracting the meat.
With the help of a small knife or a toothpick, remove the intestine (a dark strand) from the upper part of the scampi’s abdomen and discard it.
Repeat the operation, setting aside 4 whole scampi.
Prepare the scampi stock.
In a pot, heat a drizzle of oil and add the scampi heads and carapaces. Sauté for a few minutes, pressing the heads with a wooden spoon to release all the juices.
Add the chopped celery, parsley, and onion. Let it sauté for a few minutes and cover everything with cold water. Bring to a boil, then lower the heat and let it simmer for about 30 minutes.
Strain the stock with a fine strainer, pressing the residues well to extract all the flavor.
Set the obtained broth aside.
Now prepare the frozen scampi and shrimp sauce.
In a large pan, heat some extra virgin olive oil with crushed garlic cloves, chopped parsley, and chili pepper, which I left whole for a milder intensity; you can also use powdered chili.
When the garlic is golden, add the thawed scampi and shrimp and sauté over high heat for a few minutes. Deglaze with white wine and let the alcohol evaporate. At this point, remove the whole scampi, some shrimp, and some peeled scampi to set aside. Transfer the rest to an immersion blender cup.
Add a ladle of stock to the cup with the shrimp and blend everything until very creamy.
In the pan where you sautéed the frozen scampi and shrimp, add the shallot and a drizzle of oil, let it sauté, and add the tomato puree, a pinch of salt, and a sprinkle of pepper.
Add one or two ladles of stock and let it reduce.
When the sauce is ready, add the shrimp cream and the peeled shrimp and scampi set aside.
Cook the pasta al dente, spaghetti, linguine, or even paccheri or strozzapreti are all fine; I used busiate trapanesi.
Transfer the pasta to the sauce and stir to combine all the ingredients well.
Serve your Pasta with Frozen Scampi Sauce and Shrimp hot with some fresh parsley and the whole scampi for garnish.
Wow, how delicious, flavorful, and elegant!!
See you next time from Sapore di Arianna!
Storage
The Pasta with Frozen Scampi Sauce and Shrimp is best enjoyed freshly made, but if you have leftovers, here are some tips to store it properly:
In the fridge: If you have leftover pasta, let it cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 1-2 days. Before consuming, reheat in a pan with a drizzle of oil or a bit of water to restore the sauce’s creaminess.
In the freezer: You can freeze the scampi and shrimp sauce separately from the pasta. Place the sauce in an airtight container or a food bag and freeze it for up to 1 month. When you want to use it, thaw it in the fridge and reheat it in a pan. Cook the pasta fresh and combine it with the reheated sauce.
FAQ (Frequently Asked Questions)
Can I use fresh scampi instead of frozen ones?
Yes, you can use fresh scampi for this recipe. The cleaning and preparation process remains the same. Fresh scampi might add a more intense flavor to the dish.
Is it possible to use only shrimp without scampi?
Certainly, you can prepare the recipe with just shrimp. In that case, you can make the stock using shrimp shells to add depth to the sauce or use simple vegetable broth.
Can I substitute tomato puree with fresh tomatoes?
Yes, you can use fresh tomatoes instead of puree. Blanch the tomatoes, remove the skin, chop them, and cook longer to achieve a thick, flavorful sauce.
How long does it take to thaw scampi and shrimp?
If you let them thaw in the fridge, it will take about 4-6 hours. Alternatively, you can thaw them under a stream of cold water in about 20-30 minutes.
Can I prepare the scampi stock in advance?
Yes, you can prepare the stock in advance and store it in the fridge for a couple of days or freeze it for a month. This will save time when you prepare the sauce.