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Spaghetti with scampi

Shell 600 g of scampi, keeping the tails on one side. In a pan brown 1 onion, 1 garlic clove, 2 sprigs of basil and parsley in 3 spoons of olive oil. Add the heads of the scampi, crush well, add a glass of white wine, leave to evaporate, cover with water, season with salt and pepper and leave to reduce by two thirds. Strain the broth obtained and add it to 250 g of tomato sauce and reduce further if necessary. In a pan sauté the tails of the scampi quickly in a little oil, season with salt and freshly ground pepper, a spoon of chopped parsley and add to the tomato sauce. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of spaghetti according to the instructions on the packet. Serve with the scampi sauce and add a drizzle of olive oil.

Ingredients for 4 people
400 gr Spaghetti
600 gr scampi
1 onion
1 garlic clove
2 sprigs of basil
1 bicchiere white wine

Durum wheat semolina pasta

003 Spaghetti

003 Spaghetti003 Spaghetti confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g