The following recipe is measured for two people.

prep time: 10 mins. cooking time: 15 mins.

For Scampi alla Veneziana you need the following:

• 6 Scampi (prawns)
• 2 – 3 cloves of garlic
• juice of 1/2 lemon
• 2 spoons of tomato puree
• 1 small can of pomodori pelati (400g)
• 2-3 cl of white wine
• 300ml of cream
• italian herbs: origan, thyme, basil, parsley, rosemary
• olive oil extra vergine
• salt & pepper

To accompany the scampi, I suggest you pick a form of pasta you like. We decided to go with Taglierini (a slim form of Tagliatelle) and were happy with our choice. Take about 300g for 2 people.

Prepare the Scampi as follows:

Cut the garlic into small slices, release the juice of half a lemon.

Put the Scampi on a plate and put lemon juice and garlic on them.

Prepare a pan, put it on the stove on medium heat, and add some olive oil. Then add the rest of the garlic, and after a minute the pelati, tomato puree, herbs, salt and pepper. Let it cook for 5 minutes.

Set up the hot water for the pasta, add some salt and a little olive oil and add the pasta.

Add the prawns to the tomato sauce, and add the white wine. After about five minutes, when the prawns are well done (first they are blue-ish, when they are done they turn a light shade of rose), add the cream. After a minute, remove the sauce from the stove. When the pasta is ready, take it out and serve it with the tomato-prawns sauce.

White wine tastes delicious with Scampi alla Veneziana.

In Italy, this would be served as a Primo Piatto, followed by a Secondo (regularly meat or fish, but there are also some vegetarian Secondi, for example the Parmigiana di Melanzane. We will feature it here in due course, check back soon).

Feedback is very welcome. Please comment below.