The linguine with scampi with cherry tomatoes is a seafood main course that is very tasty and easy to prepare. I chose the yellow date tomatoes from my garden to create a very flavorful sauce that made the dish very creamy. The linguine with scampi is the perfect dish to bring to the table when you’re in the mood for something delicious and simple. Do you like scampi? Then you can’t miss the scampi cream risotto and the linguine with scampi!!!
The tuna sauce is a traditional sauce for appetizers or to accompany main courses, be they meat or fish.
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- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz linguine
- 8 scampi
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- parsley
- salt
- 3 oz dry white wine
- 1/3 oz date cherry tomatoes (yellow and red)
- 7 oz yellow date cherry tomatoes
- 1 fresh spring onions
- 2 tbsps extra virgin olive oil
- salt
- 1 sprig basil
- 6 scampi (shells and heads)
- 1/2 onion
- 1/2 carrot
- 2 oz brandy (or white wine)
- 2 tbsps extra virgin olive oil
- 1 cup water
- 2 sprigs parsley
Tools
- 1 Dutch Oven
- 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 put it in a Dutch oven with the oil. Sauté over low heat until the onion is wilted. 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 underside of the tails and extract the flesh, set aside. Use a toothpick to remove the possible black thread, the crustacean’s intestine.
Chop the vegetables and stew them in oil over low heat for about 10 minutes. Add the heads and shells of the crustaceans and sauté. Deglaze with 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 fine-mesh sieve, pressing with a spoon, to obtain a smooth and thick mixture. Set the bisque aside.
In a frying pan, heat the oil with the garlic clove, add the scampi flesh and after 1 minute deglaze with 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 date tomato sauce with a ladle of bisque.
Cook the pasta in plenty of salted water.
Halfway through cooking, transfer directly to the sauce and continue cooking by adding the remaining bisque and if necessary a few ladles of 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 replace fresh date tomatoes with preserved ones in winter.
You can replace fresh date tomatoes with preserved ones in winter.
You can replace fresh date tomatoes with preserved ones in winter.
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