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paccheri con scampi

Yields6 Servings

This dish is my interpretation of a personal favourite from “le mani in pasta” in Rome.

 500 g 500g paccheri pasta
 2 dozen scampi, halved and 'butterflied'
 2 cloves garlic, sliced finely
 500 g 500g cherry tomatoes, halved
 1 tsp 1 tsp dried chilli flakes, optional
 1 bunch parsley, chopped
 extra virgin olive oil
 S&P
1

Put a large pot of salted water on the stove and bring to a boil.

2

Heat a griddle pan and brush scampi flesh with olive oil. Grill flesh side down until just cooked through. Take the scampi meat from the shells, leaving 8 in tact for serving. Set the meat aside.

3

In a large pan, add some olive oil and garlic. When the garlic starts to soften, add in the chilli and then the cherry tomatoes.

4

At this stage, add the pasta to the boiling water and cook to the packet instructions.

5

Add a ladle or two of the pasta water to the tomatoes and squish the tomatoes with the back of a spoon. Season the tomatoes and add the scampi meat and parsley.

6

When the pasta is cooked, drain and add the sauce, toss the sauce and pasta together and serve on a large platter or individual plates. Finish with the whole scampi and drizzle with oil.

Nutrition Facts

Servings 6