Scampi & Pappardelle

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A delicious  seafood recipe in 10 easy steps

Simple steps

Serves 3/4

  1. Pour and heat 1/5 cup olive oil in a wok style pan.
  2. Add 2 cloves of grated garlic to the medium-hot oil; not more than 30 seconds to make the garlic mellow and release that unique aroma in the oil which will permeate the dish.
  3. Add 300 g fresh scampi and stir-fry for about 4 minutes.
  4. Sprinkle with parsley and freshly ground black pepper which significantly carries more flavour.
  5. Pour 2 cups of white wine and allow it to completely evaporate before adding 250 g   ‘pomodorini di Puglia’ or cherry tomatoes; the small tomatoes with the big flavour.
  6. Bring to a simmer and leave it to cook gently for 20 minutes. Cover with lid and allow to rest.
  7. Pappardelle: boil the pasta ‘al dente’ in salted-water following pack instructions. 

Tip: use fresh pasta if you like.

  1. Mix pasta and scampi sauce so flavours combine for a mind-blowing experience.
  2. Toss and turn for a few seconds on high heat.
  3. Serve your dish with a generous sprinkling of parsley and freshly ground black pepper.

Language bites

pour, heat, add, sprinkle, bring, cover, boil, mix, toss and turn and serve.

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