Pasta with scampi is a familiar classic: classic because it’s made very often by my mother and familiar because the remaining sauce is soaked with slices of bread until the dish is perfectly cleaned. It is therefore much better to eat this delicacy at home than in the restaurant.

Pasta with scampi

  • Preparation time: 30 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 12 oz or 320 g of spaghetti
  • 2 lbs or 1 kg of prawns
  • 8 fresh vine tomatoes
  • 1 clove of garlic
  • Parsley
  • 1 chili pepper
  • Salt to taste
  • Extra virgin olive oil to taste
  1. Instructions
  2. Boil the water for the pasta in a pasta pot.
  3. Rinse the prawns under running water; remove the carapace from the tail and remove the gut, extracting it with a toothpick.
  4. Wash the tomatoes. Cut them into cubes, removing seeds and water.
  5. In a pan, cook the tomatoes with the oil, a whole clove of garlic, and a piece of chili pepper. After five minutes of cooking, remove the chili and garlic and add the prawns. Cook for a few minutes.
  6. In the pasta pot, salt the boiling water with coarse salt and toss the pasta.
  7. Drain the spaghetti “al dente” and stir in the pan with the sauce and a ladle of cooking water for a couple of minutes. Salt if necessary.
  8. Serve with chopped parsley.

Tips to ensure the success of the dish:

  • When making a shellfish sauce for pasta, it’s better to salt before serving.
  • To best cook the pasta, 1 US quart of water must be considered for every serving.
  • If you want to prepare this dish for guests, it’s better to shell the prawns completely. With the carapaci and the heads, make a very narrow bisque which will then be added to the sauce instead of the pasta cooking water. The prawns will be inserted at the end, when the pasta is in the stirring phase. For details on how to make a bisque, go here.