Linguine with scampi

Ingredients

• 240 glinguine
• 12scampi
• 3–4Piccadilly tomatoes
• to tastegarlic
• to tasteparsley
• to tastebrandy
• 2 tablespoons (about 30 ml)extra-virgin olive oil
• to tasteblack pepper
• to taste, optionalchilli
• 2 glasseswater
• as neededsalt
• a littlepasta cooking water

Instructions

1. 1

   Prepare the scampi

   Rinse the scampi. Remove the heads, cut along the shells with scissors and take out the meat, leaving a few scampi whole to decorate the plates.

2. 2

   Make the stock

   Use the heads and shells to make a stock. Soften garlic in 2 tablespoons of oil in a saucepan, then add parsley, chilli if you like, and the shellfish scraps. Cook for about 5 minutes, stirring constantly. Add 2 glasses of water, cover and simmer for 15–20 minutes.

3. 3

   Cook the scampi

   Meanwhile, soften another clove of garlic in a frying pan. Add the scampi meat, roughly chopped, and let it take on the flavour of the garlic. Pour in the brandy and carefully flambé it to remove excess alcohol.

4. 4

   Add sauce ingredients

   Add the tomatoes, the shellfish stock and the whole scampi set aside for serving. Cook for about 15 minutes.

5. 5

   Boil the linguine

   Meanwhile, cook the linguine in plenty of salted water.

6. 6

   Toss with sauce

   Drain the linguine and add it to the pan with the sauce. Add a little pasta cooking water and toss over the heat for a few minutes, until the sauce coats the pasta well.

7. 7

   Garnish and serve

   Serve the linguine with scampi, garnished with freshly chopped parsley and one whole scampi per plate.

What is linguine with scampi?

This Italian-style pasta pairs long, flat linguine with scampi, tomatoes and a stock made from the shellfish shells. Making a quick stock from the heads and shells gives the sauce a deeper seafood flavour without adding a separate prepared broth.

Shellfish pasta dishes vary from region to region and from kitchen to kitchen. Here, brandy, parsley and a little optional chilli flavour the scampi, while the whole pieces make a simple garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 27g protein, 59g carbs, 9g fat.

Most of the carbohydrates come from the linguine, while the scampi provide most of the protein. Olive oil contributes much of the fat; the exact amounts depend on how much oil and scampi meat are used. Pair a portion with salad or vegetables for a more balanced plate.

Choosing the ingredients

Scampi: Use the heads and shells for the stock, and reserve a few whole scampi for serving. Keep the extracted meat in larger pieces when chopping so it does not disappear into the sauce.

Tomatoes: Piccadilly tomatoes add a fresh, lightly sweet note. Chop them before adding so they soften readily during the simmer.

Linguine: Its broad, flat shape gives the sauce plenty of surface to cling to. Keep the pasta water nearby when draining.

Build flavour from the shells

Shells first: Let the garlic, parsley, chilli if using, and shellfish scraps cook together for about 5 minutes, stirring constantly. This step flavours the oil before water is added.

Simmer: Cover the stock and cook it for 15–20 minutes. Strain it before adding it to the sauce so the finished pasta is free of shell fragments.

Handle the brandy carefully

Flambé: Add the brandy to the pan with the chopped scampi, then ignite it carefully to burn off excess alcohol, as the method specifies. Keep your face and hands clear of the pan, and do not flambé beneath an extractor fan.

No flame: If you prefer not to flambé, let the brandy bubble in the pan until its sharp alcoholic smell has softened.

Check the sauce and pasta

Sauce: After adding the tomatoes, stock and reserved whole scampi, cook for about 15 minutes. The tomatoes should soften and the sauce should come together without the scampi becoming tough.

Finish: Toss the drained linguine with the sauce over the heat for a few minutes. Add pasta water a little at a time until the sauce clings to the strands.

Serve it while hot

Garnish each plate with chopped fresh parsley and one whole scampi. Serve promptly, while the pasta is hot and the sauce is still loose enough to coat it.

A simple green salad or lightly dressed vegetables can balance the richness of the pasta. Crusty bread is also handy for any sauce left on the plate.

Recipe notes & tips

• Reserve a few whole scampi before chopping the rest for a clear serving garnish.
• Stir the shellfish scraps frequently while they cook in the oil.
• Strain the stock before adding it to the sauce.
• Save some pasta water before draining the linguine.
• Add pasta water gradually so the sauce does not become too thin.
• Keep the chopped parsley fresh for the final garnish.

Variations

• More heat: Add the optional chilli to the oil with the garlic and parsley.
• No brandy: Leave it out and continue cooking the scampi in the pan.
• Extra tomato: Add another Piccadilly tomato for a more tomato-led sauce.
• Herb change: Add a little finely chopped parsley to the sauce as well as using it to garnish.
• Pasta swap: Use another long pasta shape if linguine is unavailable.

Common mistakes to avoid

• Skipping the shell stock: The shells add flavour, so simmer them with water before straining the stock.
• Leaving shell fragments in: Strain the stock before it goes into the sauce.
• Overcooking the scampi: Keep to the stated cooking stages and avoid leaving the seafood in the pan longer than needed.
• Adding all the pasta water: Pour it in gradually and stop once the sauce coats the linguine.
• Flambéing unsafely: Keep the pan away from your face and never ignite it beneath an extractor fan.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a pan with a splash of water; the scampi may become firmer when reheated.

Frequently asked questions