Garlic Butter Linguine with Scampi and Tomato Sauce

Linguine with Scampi Recipe

Category: Pasta
Servings: 4

This classic Italian dish, Linguine agli Scampi, brings together delicate pasta and tender scampi in a rich, flavorful sauce. The combination of garlic, white wine, and tomato passata creates a vibrant base, while the fresh parsley and olive oil add a touch of aromatic goodness. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress with its blend of simple ingredients and delicious results.

Ingredients

Instructions

1. Prepare the Scampi
   Begin by cleaning the scampi. Gently detach the heads from 8 of the scampi (leaving the remaining 4 whole). Using a toothpick, carefully extract the black vein from each. This ensures a cleaner, more delicate flavor for the dish.

2. Prepare the Aromatics
   Peel and roughly chop the shallots. Set them aside for the next step.

3. Make the Broth (Fumetto)
   In a large pot, heat a splash of extra virgin olive oil. Add the chopped shallots, black peppercorns, and a handful of parsley stems. Sauté for a few minutes until fragrant. Once the shallots soften, pour in the white wine and allow the alcohol to evaporate. Add the water and bring the mixture to a boil. Reduce the heat to a simmer and let it cook gently, allowing the flavors to meld for about 20 minutes. Set the broth aside.

4. Cook the Scampi
   In a large frying pan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the peeled garlic cloves, letting them infuse the oil. Once the oil is hot, add the 4 whole scampi along with the 8 scampi tails. Sauté for a couple of minutes, turning occasionally, until they begin to turn a light pink. Pour in the white wine and let it cook off for a minute or so. Remove the scampi from the pan and set them aside, covering them with a plate to keep warm.

5. Make the Sauce
   In the same pan, add the tomato passata, stirring to incorporate the leftover fond from the scampi. Pour in about half of the prepared broth (fumetto), keeping the rest for later. Let the sauce simmer over low heat for about 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

6. Cook the Linguine
   While the sauce is simmering, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, approximately 3 minutes until al dente. Be sure to reserve a few ladles of the cooking water before draining the pasta.

7. Finish the Dish
   Once the linguine is cooked, transfer it directly into the pan with the simmering tomato sauce. Toss gently to combine, allowing the pasta to absorb the flavors of the sauce. If needed, add more of the reserved broth to help the pasta finish cooking and to create a silky texture for the sauce.

8. Combine and Serve
   Add the cooked scampi back into the pan, tossing them gently with the pasta. Stir in freshly chopped parsley and drizzle a little more extra virgin olive oil for extra richness. Adjust seasoning with additional salt, pepper, and olive oil if necessary.

9. Serve Hot
   Plate the linguine with scampi immediately, ensuring the pasta and seafood are well-coated with the sauce. Serve the dish while it’s still hot, garnished with a sprinkle of parsley for a fresh, vibrant finish.

Nutritional Information (per serving)

Linguine agli Scampi is a fantastic dish that balances simplicity and elegance. The sweetness of the scampi paired with the tangy tomato and aromatic garlic sauce creates a delightful experience with each bite. Whether you’re serving it for a special dinner or just want to indulge in an Italian classic, this dish is sure to be a favorite at your table.