Linguine with Scampi

Name: Linguine with Scampi
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 4
Ingredients: Linguine pasta 11.3 oz; Scampi (approximately 700 g) 12; Tomato purée 1.7 cups; Garlic 2 cloves; White wine 1.7 oz; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; White wine 1.7 oz; Shallot 2; Parsley stalks 5; Water 4 ¼ cups; Ground black pepper 5; Extra virgin olive oil to taste

439

Calories per serving

Lactose Free

Energy Kcal 439
Carbohydrates g 71.2
of which sugars g 7.1
Protein g 18.1
Fats g 7.1
of which saturated fat g 1.07
Fiber g 3.8
Cholesterol mg 86
Sodium mg 586

Difficulty: Average
Prep time: 60 min
Cook time: 1 h 10 min
Serving: 4 persone
Cost: High

PRESENTATION

Linguine with scampi is among the top traditional recipes for Christmas holidays and to celebrate the most important occasions. Their flavor, which also pairs well with cognac, is for truly refined palates who will surely appreciate the delicate, fresh taste with very light sweet notes. But even curious palates will become very passionate about the linguine with scampi recipe, as it provides a variation from versions with zucchini cream or scampi and shrimp cream. A very elegant and beautiful first course to see but above all tasty, especially thanks to a particular, yet indispensable, cooking technique: the shellfish broth. This is indeed a real trick because instead of throwing away the scampi scraps, they will be used to obtain a flavorful seasoning that will enrich your sauce.

If you are looking for other recipes for the holidays, also try:

INGREDIENTS

439

Calories per serving

Linguine pasta 11.3 oz (320 g)

Scampi 12 - (approximately 700 g)

Tomato purée 1.7 cups (400 g)

Garlic 2 cloves

White wine 1.7 oz (50 g)

Parsley to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for the broth: White wine 1.7 oz (50 g); Shallot 2; Parsley 5 - stalks; Water 4 ¼ cups (1 l); Ground black pepper 5; Extra virgin olive oil to taste

Preparation

How to prepare Linguine with Scampi

To prepare the linguine with scampi, start by cleaning them: gently detach the head of 8 scampi (leave the other 4 whole) 1. Using a toothpick, extract the black vein inside 2 and then remove the shell 3; keep the scraps because they will be needed for the broth. For the other 4 whole scampi, make an incision on the belly with a pair of scissors.

Then clean and coarsely chop the shallots 4. In a pot, heat a drizzle of oil and add the shallots 5 and the scampi scraps 6.

Add the pepper 7, parsley with stems 8, and sauté everything over high heat, stirring occasionally. After a couple of minutes, deglaze with the white wine 9.

As soon as the alcohol has evaporated, pour in the water 10, bring to a boil 11 and then cover with a lid, letting it cook over medium heat for about 40 minutes. When the broth is ready, strain it through a sieve; you will have obtained approximately 21 oz of liquid 12.

Meanwhile, in a pan, pour a round of oil and add the peeled garlic cloves. As soon as the base is hot, toss in the 4 whole scampi and the 8 tails 13. Let them flavor for a few moments, then deglaze with white wine and continue cooking for a couple of minutes over high heat 14. Set the scampi aside and keep them covered with a plate 15.

In the pan with the base, add the tomato puree 16, wet with the broth, leaving aside a couple of ladles, and let it cook over low heat for about 15-20 minutes, adjusting with salt and pepper 17. Meanwhile, you can put a pot of water on the stove, when it boils, salt it and cook the linguine for 3 minutes 18.

Drain them directly into the pan with the sauce, so they can finish cooking 19. If needed, wet with the reserved broth until the pasta is cooked 20. When the linguine is cooked, incorporate the scampi sautéed in the pan 21,