Linguine with scampi: the recipe for the first course of refined and delicious fish

The linguine with scampi they are a great classic of Italian cuisine. A refined and tasty dish perfect to be enjoyed during the hottest days, in combination with a glass of bubbles, for a special occasion or on the occasion of holiday season: in short a evergreen, always good, ideal at any time of the year. To bring them to the table, you just need to have very fresh scampi, cherry tomatoes and a well-made bronze-drawn pasta.

Once the scampi have been deprived of the head and carapace, one proceeds by preparing one bisque with crustacean waste. Then a gravy quickly with the cherry tomatoes, browned with a sauce of garlic and oil, and the fish cut into small pieces, and finally the pasta, drained al dente, is stirred directly in the pan with the sauce: the result will be a primo delicious and very tasty, embellished with a whole scampi as a garnish.

The protagonists of the recipe are naturally the scampi which, thanks to their taste almost tending to sweet and more delicate than that of other crustaceans, will conquer even the most demanding palates. Buy them freshly caughtwith head well attached to the body, black eyes, shiny and compact carapace, and without greenish spots on the abdomen (index of lack of freshness).

We have prepared a lighter version and more summer making a sauce with fresh, sweet and juicy cherry tomatoes, but if you like, you can replace them with 400 g of ready-made or homemade tomato puree. If you wish, for an even more fragrant note, you can blend the bisque with cognac instead of white wine, or you can prepare plenty of it and use it to make an exquisite risotto.

For a plating as a chef you can use the classic soup ladle and a fork, and then arrange the pasta in a nest on individual plates or you can help yourself with a pastry rings for an even more spectacular and effective result.

Find out how to prepare linguine with scampi by following the step by step procedure and advice. If you liked this recipe, try your hand at paccheri with prawns and scampi cream.

How to prepare linguine with prawns

Arrange the prawns on a cutting board 1 and proceed with cleaning (leaving 4 whole for the final seal).

Take off your head 2 applying light pressure.

Score the carapace with scissors 3.

Extract the pulp and eliminate the dark fillet of the intestine 4.

Detach the antennas 5.

Prepare the bisque: pour a generous drizzle of oil into a saucepan 6.

Add the shells and prawn heads 7.

Mash them lightly with a wooden ladle 8 and toast them for a few moments on a low flame.

Wet with white wine 9raise the heat and let it evaporate.

Add a ladle of hot water, mix well 10 and cook for 5 minutes ..

Meanwhile, wash the cherry tomatoes and cut them into quarters 11.

In a large pan, brown the garlic clove with a drizzle of oil 12.

Add the cherry tomatoes 13.

And let them flavor for a few minutes, stirring 14 occasionally.

Add the peeled and chopped prawns, and the whole ones 15and season with salt.

Once ready, filter the bisque with a narrow mesh strainer, crushing the scampi scraps well with a wooden ladle 16 to extract all the juices.

Collect the filtered bisque in a small bowl 17.

Pour the bisque into the pan with the cherry tomatoes and prawns 18and cook for 10 minutes.

Meanwhile, boil the linguine in plenty of lightly salted boiling water 19.

Drain the linguine al dente and transfer it to the pan with the sauce 20.

Mix thoroughly, using two forks 21to flavor the pasta well.

Skip the linguine for 1 minute and cook 22.

Immediately distribute the linguine on individual plates, place 1 whole prawn on top of the pasta 23 and serve immediately.

storage

Linguine with scampi should be eaten very hot at the moment. Storage is not recommended.