In Italy is used the name Scampi for shrimps. Try to remember it the next time you are visiting the beautiful Southern region of Italy such as Sicily or Puglia 😉 Pasta Penne tossed with sautéed shrimp tails, lots of garlic and chopped parsley then combined with a homemade tomato sauce. It takes only 40 minutes to prepare it. It is the perfect week night or ”guests are coming” Italian pasta dish.
- 300 g shrimp tails (or whole ones)
- 1 cup parsley, chopped
- 1 cup extra virgin olive oil
- 6 fresh cloves garlic, chopped
- ⅓ cup bread crumbs
- ½ glass of white wine
- Salt & pepper, to taste
- 500 g tomato sauce
- Pasta Penne, 400 g
Place a large and deep saucepan over low heat. Add extra virgin olive oil, garlic and chopped parsley (leave a small portion for plate decoration at the end) and cook until lightly golden. Add the breadcrumbs and stir quickly before tossing in the shrimp tails. Cook for 5 minutes and add the white wine. Stirr till the wine evaporates.
Put a lid on the saucepan and shake it vigorously for a few seconds to coat the shrimps in the sauce. Shake the saucepan frequently for few minutes. Add in the saucepan tomato sauce and stirr. Salt it to taste. Leave it on heat for approx. 30 minutes more. Stirr from time to time and add water if needed.
In the meantime cook the pasta Penne in salted boiled water till ”al dente”. Check the instructions on the packaging fort the exact timing. Put shrimp sauce on pasta, stirr and serve it immediately so the pasta will not be overcooked. On top of the plate put shrimp tails and decorate with chopped parsley. Serve with a glass of good white wine.
I used in this recipe: