Scampi in Tomato and Wine Sauce

Name: Scampi in Tomato and Wine Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g scampi or langoustines; 300 g tomatoes or passata; 100 ml dry white wine; 2 garlic cloves; Extra virgin olive oil; Parsley; Chilli, optional; Salt and pepper

Scampi in tomato and wine sauce should taste fresh and lightly savoury, not heavy. The seafood cooks quickly, so the tomato and wine need to be ready before the scampi go into the pan.

This is different from a long seafood stew. The sauce is there to carry garlic, wine and tomato around the shellfish while keeping the scampi tender.

Prepare the Sauce Before Adding the Scampi

Warm olive oil with garlic and a little chilli if you like heat. Add white wine and let the sharp alcohol smell cook away. Then add tomato and simmer until the sauce tastes rounded but still bright.

If the sauce is too watery, reduce it before adding the shellfish. Once the scampi are in the pan, you do not have time for a long reduction.

Ingredients for Italian Scampi

800 g scampi or langoustines.
300 g tomatoes or passata.
100 ml dry white wine.
2 garlic cloves, lightly crushed.
Extra virgin olive oil.
Fresh parsley.
Chilli, optional.
Salt and black pepper.

Cook the Shellfish Briefly

Add the scampi to the simmering sauce and cover the pan for a few minutes. Turn them gently so they cook evenly. They are ready when the flesh is just opaque and the shells have coloured.

Do not keep cooking after that point. Overcooked scampi become dry and lose their sweetness.

How to Serve the Sauce

Serve with bread, or use the sauce for pasta once the scampi are cooked. Finish with parsley and a thread of olive oil.

Fresh or Frozen Scampi

Fresh scampi are wonderful when available, but good frozen scampi can work if thawed slowly in the fridge and patted dry. Excess water in the pan weakens the sauce and makes the shellfish steam.

If using whole scampi, keeping the shells on gives the sauce more flavour. Split larger ones slightly so the heat reaches the flesh quickly.

Common Mistakes to Avoid

The main mistake is cooking the shellfish while the sauce is still thin. Reduce the wine and tomato first, then add the scampi for a short final cook. This keeps the seafood sweet and tender.