First course / Seafood pasta
A bright Italian seafood pasta with sweet scampi, juicy cherry tomatoes, garlic, white wine, parsley, and glossy spaghetti finished in the pan.
Recipe video
Rinse the scampi quickly under cold water and pat them dry. Keep 4 whole scampi for serving, then cut the shells of the remaining scampi along the back and remove the dark vein.
Bring a large pot of water to a boil. Add salt only when the water is boiling.
Heat the olive oil in a wide pan over medium heat. Add the crushed garlic and cook for 1 minute, without browning it.
Add the scampi and sear for 1–2 minutes per side, just until pink and fragrant. Remove the whole scampi and keep them warm.
Pour in the white wine and let it bubble for 1 minute, scraping the pan to collect the seafood juices.
Add the cherry tomatoes, a pinch of salt, and black pepper. Cook for 6–8 minutes until the tomatoes soften but still look fresh.
Cook the spaghetti until very al dente, about 2 minutes less than the package time.
Transfer the spaghetti directly into the pan with the sauce. Add a splash of pasta water and toss over medium heat until glossy.
Return the scampi to the pan, add parsley, and toss gently for 1 minute. Do not overcook the seafood.
Plate immediately. Finish with parsley, a drizzle of olive oil, and optional lemon zest.
