The linguine with scampi and cherry tomatoes is a fish first course that is very tasty and easy to prepare. I chose the cherry tomatoes from my garden to make a very flavorful sauce that made the dish very creamy. The linguine with scampi is the ideal dish to bring to the table when you crave something good and simple. Do you like scampi? Then you can’t miss the risotto with scampi cream and the linguine with scampi!!!
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- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz linguine
- 8 scampi
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- parsley
- salt
- 3.5 oz dry white wine
- 0.35 oz cherry tomatoes (yellow and red)
- 7 oz cherry tomatoes (yellow)
- 1 fresh scallions
- 2 tbsps extra virgin olive oil
- salt
- 1 sprig basil
- 6 scampi (shells and heads)
- 1/2 onion
- 1/2 carrot
- 1.7 oz brandy (or white wine)
- 2 tbsps extra virgin olive oil
- 1 glass water
- 2 sprigs parsley
Tools
- 1 Casserole
- 1 Frying Pan
- 2 Pots
- 1 Knife
- 1 Tongs
- 1 Immersion Blender
Steps
Wash the cherry tomatoes and cut them in half. Chop the onion and place it in a casserole with the oil. Sauté over low heat until the onion is softened. Add the cherry tomatoes and basil. Adjust the salt and cook for 20 minutes. Blend with an immersion blender.
Rinse the scampi under running water. Set aside 2 for decoration. Separate the head and use scissors to cut the center of the shell on the underside of the tails and extract the flesh and set aside. Remove any black thread, the crustacean’s intestine, with a toothpick.
Chop the vegetables and stew them in oil over low heat for about 10 minutes. Add the heads and shells of the crustaceans and fry. Pour in the brandy or white wine and let the alcohol evaporate.
Add the water and cook for at least 30 minutes, up to a maximum of 1 hour.
Blend everything with an immersion blender and pass through a chinois strainer, pressing with a spoon, to obtain a smooth and thick mixture. Set aside the bisque.
In a pan, heat the oil with the garlic clove, add the scampi flesh and after 1 minute pour in the white wine. Adjust the salt and remove the scampi flesh from the pan.
Add the previously washed and halved cherry tomatoes. Sauté for 1 minute then add the cherry tomato sauce with a ladleful of bisque.
Cook the pasta in plenty of salted water.
Halfway through cooking, transfer directly into the sauce and continue cooking by adding the remaining bisque and if necessary, some pasta cooking water.
At the end of cooking, add the remaining scampi, the scampi flesh, and garnish with freshly chopped parsley.
Serve immediately while hot.
Tips
You can substitute fresh cherry tomatoes with preserved ones in winter.
You can substitute fresh cherry tomatoes with preserved ones in winter.
You can substitute fresh cherry tomatoes with preserved ones in winter.
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