The linguine with scampi cream is a very appetizing first course featuring a type of shellfish often found on holiday tables at the end of the year.
The scampi resemble lobsters and have fine meat with a delicate flavor with which many refined recipes can be made.
This type of shellfish can measure up to 8 inches, excluding claws, and if they are larger, they are called …scamponi! They live at night, feeding during this time, while they hide under the sandy seabed during the day.
Some tips for buying fresh products, especially shellfish, are:
– ensure that the head, which spoils more easily, is well attached to the rest of the body and offers a little resistance when removing it;
– watch out for spots on the shell;
– do not purchase shellfish that emit a bad ammonia smell.
I suggest more fish first course recipes like:
TAGLIOLINI WITH SCALLOPS AND CITRUS PESTO
PACCHERI WITH SQUID AND SHRIMP
LINGUINE WITH SCAMPI CREAM
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for LINGUINE WITH SCAMPI CREAM
- 17 oz linguine
- 2.6 lbs scampi
- 2 shallots
- 3.5 oz brandy
- 3 tbsp tomato purée
- 4 tbsp cooking cream (generous)
- as needed extra virgin olive oil
- as needed salt and pepper
- as needed parsley
FOR THE PREPARATION OF LINGUINE WITH SCAMPI CREAM RECIPE
First, clean the scampi by removing the head or the shell from the tail and placing the flesh in a bowl.
If you prefer, keep the heads to add to the pasta water at boiling, letting the liquid flavor before boiling the linguine for 5-10 minutes.
Alternatively, you can make a fish stock that can be stored in the freezer and used to flavor future savory recipes.
In a large pan where you will then toss the pasta, pour a drizzle of EVO oil and then add the finely chopped shallots, letting the sauté brown.
Then add the scampi flesh and continue cooking for a few minutes.
Pour the brandy and let the alcohol evaporate.
Add the tomato purée and cooking cream, letting the sauce thicken for 2/3 minutes.
For a homogeneous seasoning, blend the freshly made sauce for a few seconds, adjusting the salt and pepper.
If we added the scampi heads to the pasta cooking water, after 5 minutes, strain them and put the pasta in still boiling water, continuing to cook for the minutes indicated by the package.
Drain the linguine with scampi cream al dente and pour them into the pan containing the blended and homogeneous sauce, tossing the pasta and letting it envelop in the creamy sauce.
Add the parsley and serve the pasta piping hot and ….
Enjoy your meal!
Annalisa
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