How do you store Scampi in creamy ‘nduja sauce?

Store leftovers for a maximum of 2 days in an airtight container. Freezing is not recommended, as the sauce may separate when thawed.

How do you reheat Scampi in creamy ‘nduja sauce?

Heat gently in a pan. Optionally, add a splash of cream to make the sauce creamy again.

What exactly is 'nduja and where can I find it for this scampi recipe?

‘Nduja is a spreadable, spicy pork sausage from Southern Italy (Calabria) that adds an incredible amount of flavor to sauces. It's seasoned with a good amount of red pepper paste, giving it a delicious kick. Nowadays, you can easily find jars or sausages of ‘nduja at Italian specialty stores, better butchers, or larger supermarkets. Because it gives the sauce its unique, deep character, it truly cannot be left out of this fish dish!

How do I ensure the scampi remain tender and don't become tough?

The big secret with scampi is: sear them quickly and intensely! Make sure your pan is piping hot before they go in. Cook them for only a minute per side until they turn a beautiful golden-pink, and then immediately remove them from the pan. Only at the very end, once your scampi sauce has deliciously reduced, put them back in for 2 minutes to warm through. This way, they'll stay perfectly juicy and super tender!

Shrimp in 'nduja sauce

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A super-fast fish dishthat will instantly awaken your taste buds! I quickly and intensely sear juicy, large Black Tiger shrimp and then let them simmer in a heavenly, velvety shrimp sauce. And then...a generous spoonful of spicy, melting 'nduja sausage from Calabria and a hint of smoked paprika powder. This shrimp recipe will be simmering on the stove in no time and is perfect to serve with a bowl of steaming pasta, rice, or simply a hearty piece of crusty breadto mop up every last drop of that delicious sauce.

Ingredients

What do you need?

Quantity: 2P

12 large Black Tiger scampi, peeled and deveined
1 full tbsp ‘nduja sausage
1 tsp smoked paprika
3 cloves garlic, finely chopped
200 ml cream
200 ml tomato passata
Pinch of salt
0.5 bunch parsley, finely chopped

Preparation method

How do you make this?

Cooking scampi: Heat a pan over medium heat and add 2 tbsp olive oil. Let it get hot.

Sear the scampi briefly and vigorously on both sides until they turn golden pink. Remove them from the pan and set aside.

Making the sauce: Add a little extra oil to the same pan and briefly sauté the chopped garlic until fragrant.

Add the smoked paprika and ‘nduja. Stir well until the ‘nduja completely melts and mixes with the oil.

Pour the cream and tomato passata into the pan and stir everything well. Let the sauce simmer for a few minutes until it thickens slightly. Season with a pinch of salt.

Combining: Return the cooked scampi to the pan and let them simmer in the sauce for another 2 minutes.

Finish with chopped parsley and serve immediately.

Tips

Do you want extra spice? Add some chili flakes. Prefer a slightly milder version? Use less' nduja or mix it with a little soft cream cheese.
Serve with crispy bread to completely dip the sauce!