This dish I made the first time at a cooking course in Amsterdam. At the course we used lobster instead of scampi. I have made some alterations to it and found that scampi was a better choice with my alterations. I had homemade tagliatelle with the dish and I would recommend you to go for homemade pasta if you can. It really tastes so much better with homemade pasta.
Basic recipe for fresh egg pasta (serves 4):
600 g tipo ’00’ flour
Place the flour on a boarde or in a bowl. Make a well in the center and crack eggs into it. Mix together with the flour until the dough isn’t sticky anymore. You can Also use a kitchen machine to make the dough. Your dough should be nice, smooth, silky, and elastic. Cover with cling film and leave to rest for half an hour before rolling and shaping it. I used a pasta machine to make my tagliatelle and I cooked it for about 8 minutes. Cooking time depends on how thin you make the pasta. I would recommend you to do a taste check after 3 minutes and a adjust cooking time accordingly.
Orange Sauce (serves 4):
0.5 liter of good quality orange juice
1 chilli pepper, finly chopped
1 clove of garlic
250 g of cherry tomatoes
2 tablespoons of chopped fresh basil
1 teaspoon of sugar
salt and pepper to taste
Heat olive oil in a medium saucepan. When oil is hot add garlic and chilli pepper to the saucepan and stir fry for 30 seconds. Add orange juice and sugar and cook until you have reduced it to half its original volume.
3 tablespoons olive oil
2 cloves garlic, sliced
pinch chilli flakes
1 lemon, zest and juice
4 tablespoons tequila
400 g of peeled raw scampi
Heat the oil in a pan with the garlic, chilli and half the lemon zest to allow the flavours to infuse. Add the prawns and fry for 2 mins. Add the tequila and cook for a few seconds then remove from the heat.
Cook the pasta. Add the cooked pasta to the pan with the garlic, add the orange sauce, tomatoes and basil. Add salt and pepper to taste.
I paired it with a Qvinterra Riesling that could handle both the spiciness of the chilly pepper and the acidity of the orange sauce.