Sardinian lorighittas pasta with prawns and scampi.

5 from 44 votes

Sardinian lorighittas pasta with prawns and scampi.

This Sardinian lorighittas pasta with prawns and scampi is a restaurant worthy Mediterranean seafoodpasta recipe. Impress your guests with this wonderful yet easy to make dish using homemade or dried lorighittas or even a different type of pasta.

Prep Time25

Cook Time25

Course: Main Course

Cuisine: Italian, Mediterranean, Sardinia

Keyword: lorighittas, prawn pasta, Sardinian recipe, scampi pasta, seafood pasta, shellfish pasta

Servings:

Calories: 437kcal

Author: Jacqui

Ingredients

320 g (11oz) lorighittas pasta or spaghetti/linguine etc
300 g (10.5oz) prawns (jumbo shrimp) Fresh ot frozen, unpeeled, uncooked
300 g (10.5oz) scampi (langoustines) Fresh or frozen, unpeeled, uncooked
300 g (10.5oz) datterini or cherry tomatoes halved
2 garlic cloves peeled and chopped
1 handful fresh parsley chopped
salt for pasta and to taste
freshly ground black pepper. to taste
1-0.5 teaspoon peperoncino flakes (red chili pepper) optional
½ glass white wine

Instructions

Prepare the shellfish as mentioned in detail in the post above. Remove the heads and tails and then take the meat out of the body/tails. I left 2 shellfish per person whole, but you can peel them all if you prefer. Wash the whole crustaceans and cut the meat from the peeled ones into small chunks.
Wash and cut the tomatoes into halves or quarters, depending on how big they are. Peel and chop the garlic. Wash and chop the parsley.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
While the water is heating, sauté the garlic, peperoncino (if using) and tomatoes in a skillet or frying pan until the garlic softens. Add the unpeeled shellfish and cook them for about 2-3 minutes then turn them over and cook another 2-3 minutes. Add the peeled shellfish pieces and cook for a couple of minutes more.
Add the white wine and turn up the heat to allow the alcohol to evaporate. Add the chopped parsley, reduce the heat and continue cooking for2-3 minutes more until the tomatoes are softened.
Cook the pasta al dente according to the instructions on the packet. Fresh pasta usually cooks faster than dried. Cooking time for homemade lorighittas will depend on the size you make them, so test taste before draining.
Save a ladle of pasta cooking water. Remove the whole shellfish from the sauce. Drain the pasta and add it to the sauce. Mix everything together well. If it seems dry add some of the saved pasta cooking water and mix again. Serve immediately with a couple of whole shellfish for each person and some morefresh parsley.

Notes

In Sardinia they use a local wine called Vernaccia di Oristano which is often aged in chestnut barrels and has a high alcohol content (15-18%). I used a normal dry white wine but you can also use sherry which is similar to Sardinian Vernaccia.

You can make this recipe with different types of pasta. Spaghetti, linguine or tagliolini would work well or Sardinian gnocchi (malloreddus)

Nutrition