Ingredients
- 420 g tagliatelle
- For the stock
- 1 onion
- 1 carrot
- 3 sticks of celery
- scampi shells
- 3 - 4 tbsp olive oil
- 1/2 tsp pepper seeds
- 1 clove of garlic
- For the scampi
- 2 tbsp unsalted butter
- olive oil
- 400 g scampi (frozen)
- salt and pepper
- 1 tsp chilli flakes
- 1 tsp paprika powder
- For the sauce
- 1/2 glass of white wine
- 1 glass of shellfish stock
- 2 tbsp unsalted butter
- 1 tbsp flour
- juice of half a lemon
- parsley for garnish
Instructions
The stock
- Defrost the scampi, remove shells and heads of the scampi. Set the scampi aside for later and keep the shells to make the stock.
- Wash the carrot and celery and chop them roughly.
- Cut the onion into quarters and the garlic in half.
- Heat the olive oil in a frying pan over high heat and fry the scampi shells for 3 minutes.Â
- Add all the vegetables and the peppercorns and cook for another 5 minutes. If necessary, add a little more olive oil during cooking.
- Pour water into the pan until all the vegetables are covered and simmer on medium heat for about 20-30 minutes.
- Pour into a sieve to collect the stock. Set it aside to make the sauce later on.
The scampi
- Heat the olive oil and butter in a pan over high heat.Â
- Add the chilli flakes and paprika powder and cook for 1 minute, then add the scampi to the pan.
- Cook for about 5 minutes or until cooked through.
- Remove the scampi from the pan and set aside for later.
The sauce
- Keep the same pan, unwashed to retain all the flavours of the scampi, and pour in the white wine and simmer until the liquid is reduced. Scrape the bottom of the pan to loosen the cooking juices from the scampi.
- Then pour in the stock and reduce again.
- In the meantime, bring water to the boil for the pasta and cook it according to the packaging instructions.
- OPTIONAL: As soon as it reduces, add butter and a little flour to bind the sauce and make it creamier.
- Pour the cream into the sauce and stir it in. Add the lemon juice and the chopped parsley and stir for another 2 minutes.
- Add the previously cooked scampi and heat for 2-3 minutes in the pan.Â
- Finally, pour the pasta into the pan, stir well and serve with some fresh parsley.
