Linguine with scampi is a typical Mediterranean dish, easy, quick, and very tasty. This version is prepared with cherry tomatoes and a scampi bisque made with the shells and heads in which the linguine is simmered, for a much more intense flavor. A creamy and flavorful dish without adding cream and butter, perfect for any occasion.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cherry tomatoes
- 1/2 glass dry white wine
- 1/2 onion
- 1/2 carrot
- 3 tbsp extra virgin olive oil
- 1 bunch parsley
- 200 ml water
- 16 scampi
- 400 g linguine
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 1 tsp tomato paste
- 1/2 glass white wine
- 3 sprigs parsley
- salt
- chili pepper
Tools
- 1 Pan
- 1 Pot
- 1 Immersion Blender
- 1 Colander
Steps
Rinse the scampi under running water.
Set aside 8 whole ones for plate decoration.
For the other 8 scampi, separate the head and cut the bottom of the tails with scissors to extract the flesh.
Remove any black thread, the crustacean’s intestine, with a toothpick.Chop the vegetables, cut the cherry tomatoes in half and stew in oil over low heat for about 10 minutes.
Add the crustacean heads and shells and sauté.
Deglaze with white wine and let the alcohol evaporate.
Add the water and cook for at least 30 minutes, up to 1 hour max.
Blend everything with an immersion blender and strain through a chinois, pressing with a spoon, to obtain a smooth and thick mixture. Set the bisque aside.In a pan, add 4 tablespoons of oil, the garlic clove, chili pepper, and parsley stems.
Sauté on low, remove parsley stems, and add the tomato paste.
Moisten with white wine, let the alcohol evaporate, add a few tablespoons of crustacean stockAdjust salt.
Cook the pasta in plenty of salted water for 5 minutes.
Drain the pasta directly into the pan and cook with alternating fish stock.
Add the scampi flesh and whole scampi.
If necessary, add a ladle of cooking water.
Serve with finely chopped parsley.
Alternatively, you can replace linguine with a nice risotto.
Tips
The sauce and fish stock can be stored in the refrigerator for 2 days.
The fish stock can be frozen for up to 1 month.
For a gluten-free version, use certified pasta.
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