penne scampi and white wine
Food

Scampi penne with Spanish white wine

December 12, 2015

This is a delicate and delicious dish that you can prepare in less than 30 minutes.

Finding the freshest and tastiest scampi might take some time though. They’re usually not easy to find. You really need to check them,  you can tell that they’re good if they have a bright colour, if they are big and if they have a sweet and powerful smell.

[schema type=”recipe” name=”Scampi penne with white wine from Spain” author=”Cri and Fra” pubdate=”2015-12-12″ image=”https://versavino.com/wp-content/uploads/2015/12/scampi-penne-and-white-wine-from-galicia.jpg” description=”A delicate taste, that is really enjoyable, especially paired with an elegant white wine from Galicia” prephours=”0″ prepmins=”15″ cookhours=”0″ cookmins=”15″ ingrt_1=”Scampi (prawns) 400 gr” ingrt_2=”red spicy pepper 1″ ingrt_3=”Olive oil extravergine from toscana” ingrt_4=”black pepper” instructions=”Clean the scampi (prawns), remove the shell from the tails and the greyish line that they might have all along the white meat. I don’t use the heads, at all, I don’t like their taste. Keep the shells (not the heads) and boil them slowly in some water, to prepare the “fumetto”. Smash the white meat into little pieces. Warm up some olive oil (just a line) in a pan, and cook gently the scampi. Break the claws, and throw them in the pan too. Slowly add some fumetto to keep wet. Do not cook the scampi meat for more than ten minutes. Add some salt and some spicy red pepper. Boil the penne in a pot, and add some fumetto to the water while boiling. Remove them while very ‘al dente’, and finish cooking the pasta in the pan. Cook them in the pan for another two minutes, adding fumetto. Serve with some black pepper.” ]

Clean the scampi (prawns), remove the shell from the tails and the greyish line that they might have all along the white meat. I don’t use the heads, at all, I don’t like their taste. Keep the shells (not the heads) and boil them slowly in some water, to prepare the “fumetto”.

Smash the white meat into little pieces. Warm up some olive oil (just a line) in a pan, and cook gently the scampi. Break the claws, and throw them in the pan too.

cooking prawns scampi in a pan

Cook the scampi together with claws, after breaking them.

 

Slowly add some fumetto to keep wet. Do not cook the scampi meat for more than ten minutes. Add some salt and some spicy red pepper. Boil the penne in a pot, and add some fumetto to the water while boiling.

Remove them while very ‘al dente’, and finish cooking the pasta in the pan. Cook them in the pan for another two minutes, adding fumetto. Serve with some black pepper.

 

We recommend with scampi penne

We paired this delicate and sweet pasta dish with a light and elegant wine.

A Rias Baixas Granbazan, Alvariño from Galicia, in the north of Spain. In this region, the tradition of eating shell-fish (marisco) is a big thing. This wine is a great pair with scampi penne, because it won’t cover its delicate, sweet, and spicy taste.

granbazan RiasBaixas Alvarinho

Alvarinho white wine, Granbazan Rias Baixas. Powerful scents, but a gentle taste that will match the scampi penne. Very elegant. A real pleasure to drink.

It won’t cover it because this wine is not strong or aggressive. Its color is a shiny, brilliant yellow.

It smells like white flowers and citrus. You can smell something exotic in it, if you swirl, like banana or pineapple.

When you drink it, you can feel the minerality coming from the ocean nearby.

These grapes didn’t see too much sun, and you can tell from the lack of complexity.

Its strength is the very well-balanced acidity, its beautiful flavour, that will not cover your penne. You will finish your bottle sooner than you expect.

The price is about 15 Euros.

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