Spaghettini with Scampi and Summer Vegetables

Preparing spaghettini with scampi and summer vegetables is a delicious symphony of flavors. Here is the recipe with an Italian touch:

Ingredients

• 320 g of spaghettini
• 400 g of fresh or frozen scampi
• 1 medium zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 10 cherry tomatoes
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Dry white wine
• Salt and pepper to taste
• (Optional) Fresh or flaked chili pepper

Preparation

1. If the scampi are fresh, clean them by removing the shell and the intestine, and then wash them under running water. If they are frozen, defrost them in the refrigerator first and then proceed as with the fresh ones.
2. Wash the vegetables: slice the zucchini into thin rounds, cut the peppers into strips or squares, and halve the cherry tomatoes.
3. In a large skillet, heat a drizzle of extra virgin olive oil with the peeled garlic (you can remove it after browning or leave it in as you like). If desired, add chili pepper.
4. Add the scampi to the pan and sauté over high heat for about 2 minutes, then deglaze with a splash of white wine until it evaporates.
5. Remove the scampi and keep them warm. In the same pan, add the vegetables and sauté until they are tender but still crunchy.
6. Meanwhile, cook the spaghettini in plenty of salted water according to the package instructions to keep them al dente.
7. Drain the pasta and transfer it to the pan with the vegetables, add the scampi, and gently mix to blend the ingredients.
8. Plate the spaghettini, sprinkle with fresh chopped parsley, adjust with salt and pepper, and serve hot.

Curiosity

This recipe is a perfect example of how Italian cuisine can combine the flavor of the sea with the freshness of summer vegetables, creating a balanced and colorful dish. Scampi are a premium ingredient that pairs well with the lightness of the crunchy vegetables and the aromaticity of garlic and parsley.