The scampi belongs to the family of decapods and is very common in Europe. It is a particularly delicate fish product and does not live for very long outside the water. Therefore, to keep them fresh they must always be stored packed with ice. When purchasing the product care should be taken to check that the eyes are a deep black and the shell is bright pink.
In a pan on a high flame, brown the finely chopped leek and garlic. Add the courgettes cut into sticks and leave to soften. Cut the courgette flowers in half and leave to sweat quickly in the same pan. Pour on the Amaretto liquor and allow to evaporate. At this point, add the scampi and the deseeded and tomatoes. Pour on the velouté and allow to boil for a few minutes. Season with salt and pepper. Cook the pasta until it is “al dente” and drain well. Add the pasta to the pan with the very hot sauce and sauté to blend the ingredients together. Arrange on a plate and add a few drops of extra virgin olive oil.