Tag: scampi

Tagliatelle with scampi cream: this is how you enrich your Friday dinner – Italian cuisine reinvented by Gordon Ramsay

Tagliatelle with scampi cream: this is how you enrich your Friday dinner


Elegant in their simplicity, the tagliatelle with scampi cream I’m a first course of fish with a delicate flavour.

To prepare them it is necessary to first create a bisque made of scampi heads and shells, water, parsley, carrots and tomato paste. It will take 15 minutes for the water to flavor and the vegetables to soften enough to be easily blended. The bisque, that is, a sort of fish soupit will then be filtered, in order to eliminate any remains of the shell of the crustaceans.

The tagliatelle, strictly cooked al dente, will then be mixed in the bisque which can be, at your discretion, more or less dense.

Despite the use of scampi zest to prepare the seasoning, this dish is delicate on the palate, thanks to the presence of tomato and carrot which give it a sweetish and creamy note.

Tagliatelle with scampi cream

To plate, the advice is to keep two whole (but cooked) scampi to use as a garnish. The chopped parsley will crown the dish, to give it a fresh and flavored touch.

Ingredients for the scampi bisque

  • 4 scampi
  • 1 carrot
  • 1 sprig of parsley
  • Salt to taste
  • 10 g triple tomato concentrate
  • 300ml water

For pasta

  • 200 g egg tagliatelle
  • 2 scampi
  • Coarse salt to taste
  • Parsley to taste
  • 50 ml fresh liquid cream
  • 1 clove garlic
  • Extra virgin olive oil to taste


Prepare the bisque by cleaning the carrot and slicing it. Collect it in a pot together with the heads and shells of the scampi. Chop the scampi pulp and set aside.

Add the parsley, tomato paste and water to the pot. Cook for about 15 minutes until the carrot is soft.

Blend everything with the blender and then sift the mixture.

In a pan, heat a drizzle of oil. Add the garlic, scampi pulp and whole scampi and cook. Then add the filtered bisque and cream and reduce.

Heat the water in a pan. When it boils, add salt to taste and pour in the tagliatelle.

When the tagliatelle are cooked, drain them and pour them into the pan with the scampi cream. Sauté for a minute and serve with a little chopped parsley.

Recipe Scampi with potatoes and cherry tomatoes – Italian Cuisine

Recipe Scampi with potatoes and cherry tomatoes

  • 800 g 12 scampi
  • 600 g potatoes
  • 150 g yellow cherry tomatoes
  • 150 g red cherry tomatoes
  • mint
  • extra virgin olive oil
  • salt

For the recipe for scampi with potatoes and cherry tomatoes, shell the scampi, remove the head and the black intestine fillet. Boil the potatoes in their skins. Drain and let them cool. Boil a little water in a saucepan. Turn off and dip the prawns with a sprig of mint.

Let them rest for 3 ', then drain them on kitchen paper. Peel the potatoes, mash them with a fork and season with oil and salt. With the help of a pastry cutter (ø 8-10 cm) make 4 medallions by lightly pressing 150 g of potatoes for each; distribute over the prawns and cherry tomatoes, washed and cut into wedges. Season with a drizzle of oil, complete with mint leaves as desired and serve.

Recipe Pasta beans and mussels with scampi – Italian Cuisine

Recipe Pasta beans and mussels with scampi

  • 1 kg mussels
  • 12 prawns
  • 600 g boiled cannellini beans
  • 350 g mixed pasta
  • vegetable broth
  • 1 cloves of garlic
  • 1 chilli pepper
  • parsley
  • tomato sauce
  • White wine
  • pepper
  • extra virgin olive oil

To prepare pasta with beans and mussels with scampi, clean the mussels well.
Chop the chilli with garlic and parsley, fry in a pan with a drizzle of oil, in this sauce brown the prawns for 2 minutes, then blend with two fingers of wine.
Take away the prawns and in the same pan put the mussels and let them open with the lid.
Shelled half the prawns, the others leave them whole and crush the heads in the sauce to give more flavor.
Shelled mussels, keep some whole to decorate the dishes. Filter all the sauce and pour it over the molluscs so they stay hydrated and do not dry out.
saute the beans in a pan with a drizzle of oil, sprinkle with the mussel sauce and 4 tablespoons of puree.
Bake the pasta directly into the sauce, with a little broth, at the end add the shelled mussels and before serving also add the scampi and mussels with the shell.

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