Course: main
Difficulty: easy
Dishes: 4
Time: 20′ prep. 15′ cooking
INGREDIENTS
- 400 g fresh noodles (preferably egg noodles)
- 500 g fresh or frozen scampi (already cleaned)
- 1 clove of garlic
- 1 shallot (optional)
- 1/2 glass of Storica Nera
- 8-10 ripe cherry tomatoes (or 150 g rustic passata)
- Extra-virgin olive oil to taste
- Chopped fresh parsley
- Salt and pepper to taste
- Red pepper (optional)
METHOD
Step 1
Shell the scampi, leaving some whole for decoration. Keep the heads aside for seasoning.
In a large skillet, heat a drizzle of oil with the garlic clove (and chopped shallots if you want a more delicate flavor). Add a small piece of chili pepper, if desired.
Add the scampi and cook them 1-2 minutes over high heat. Then deglaze with Storica Nera and let the alcohol evaporate completely (1-2 minutes over high heat).
Step 2
Add the halved cherry tomatoes or puree. Cook over medium heat for about 6-7 minutes, adjusting for salt and pepper. Meanwhile, boil the noodles in salted water. Drain once they are al dente and transfer to the pan with the sauce.
Step 3
Stir well to mix, adding a little cooking water if necessary. Top with freshly chopped parsley. Serve garnished with whole shrimp and a drizzle of raw oil.