Italian
Creamy Linguine with Scampi
by Federico Fusca Chef · 332K subscribers on YouTube
A luxurious pasta dish where linguine is cooked risotto-style in a rich scampi bisque made from the shells and vegetables, then topped with a bright and sweet scampi tartare.
- Difficulty
- medium
Ingredients
12 items- Scampiwhole scampi (heads and tails)
- Celeryto taste
- Tropea Red Onionto taste
- Carrotto taste
- Extra Virgin Olive Oilabundant for sautéing; a drizzle for tartare
- Proseccoto deglaze
- Tomatoesfresh tomatoes, to taste
- Tomato Pasteto taste
- Lemonzest for tartare, juice for bisque
- Sugara pinch for the tartare
- Linguinafresh or dried linguine
- Cooking Waterpasta cooking water, used to adjust consistency
Method
- Remove the heads and carapaces from the scampi; extract the meat and set aside. Remove the eyes from the heads and keep the heads and carapaces for the bisque.
- Finely chop celery, red Tropea onion, and carrot. Sauté in abundant extra virgin olive oil until well browned.
- Add the reserved scampi heads and carapaces to the vegetable base and cook briefly.
- Deglaze with prosecco, then add tomatoes and tomato concentrate. Add some cooking water and let it simmer to create the bisque.
- Meanwhile, prepare the scampi tartare: dice the scampi meat and season with a little sugar, extra virgin olive oil, and lemon zest.
- Once the bisque is ready, blend it until smooth and pass through a fine sieve (chinois) to obtain a creamy texture.
- Return the bisque to the heat for 5 minutes, adding lemon juice to enhance the flavor.
- Cook the linguine in the bisque, risotto-style, adding more cooking water as needed until the pasta is al dente and the sauce is creamy.
- Serve the creamy linguine topped with the scampi tartare.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
