Trofiette with scampi is a tasty and delicate dish from the Ligurian tradition. Trofiette, a short spiral-shaped pasta, pair perfectly with fresh scampi tails, enriched by tomato sauce, parsley and cream. The final result is a creamy and flavorful first course, perfect for a special dinner.
Clean the scampi tails by separating the cleaned tails from the shells
Sauté in oil and butter 1 clove of garlic, add the scampi shells, season with salt and pepper, add the tomato, wet with water and cook for about 20 minutes
When cooked, mash the scampi shells with a wooden spoon to release all the juice and flavor, then strain everything through a fine sieve, collecting the sauce in a bowl that we will use later
In a pan sauté 1/2 clove of garlic with oil and butter, add the scampi tails and brown them, adjust salt and pepper, add three tablespoons of tomato and then the previously strained sauce
Cook the sauce until it reduces, bind it with the cream and toss with the trofiette cooked in salted water
Pan
Bowl
Store in the refrigerator for a maximum of 2 days
Typical dish from the Liguria region
Italy, Liguria
| Energy (kcal) | 180.52 |
| Carbohydrates (g) | 16.65 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 6.96 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 12 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.38 |
