Thaw the scampi and wash them.
Pour some extra virgin olive oil into a pan and sauté a clove of garlic, add the breadcrumbs and toast for a few minutes.
Place the scampi in the pan using tongs without overlapping them and pour in the white wine.
Let the wine evaporate, then add the tomato pulp as soon as the alcohol has completely evaporated.
Salt and add chili pepper to your liking.
Cook for a total of 10 minutes, turning the scampi halfway through cooking with the help of the tongs; do not overcook to keep the scampi tender.
Pan
Tongs
Store in the refrigerator for up to 12 hours
Serve with toasted bread.
Italia, Veneto
| Energy (kcal) | 146.73 |
| Carbohydrates (g) | 8.55 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 7.41 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 9.71 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.07 |
