An easy shrimp scampi pasta recipe: scampi ragout!

  • Servings
    4 people
  • Preparation time
    30 Minutes
  • Cook time
    12 Minutes
  • Total time
    42 Minutes

The recipe is from Simone Donati: thank you for sharing and for teaching us the meaning of fumet!

Ingredients for 4 people

  • 12 Scampi fresh
  • 1 Carot
  • 1 Celery stick
  • 1 Leek
  • Half Lemon
  • q.b. Extra virgin olive oil
  • s.q. Salt


  1. First of all, remove the pulp from the Scampi tails and cut it into small pieces with a knife as a kind of ragout .
  2. Set aside the pulp, take the heads and claws (did you know that they are called shells ??) and sauté for a minute in a pan.
  3. At this point, add the vegetables (carrot, celery and leek), half liter of water and salt it in order to make a flavorful broth.
  4. Meanwhile, cook the pasta al dente (Reginette recommended) and finish your cooking in the scampi fumet (broth for us mortals).
  5. Add the juice of half a lemon, extra virgin olive oil and turn off the heat .
  6. Add the pulp tails cut ragout to the pasta... and serve! Buon Appetito!

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