Italian
Spaghetti with Scampi and Swordfish
by Manu Food · 60K subscribers on YouTube
A delicious spaghetti recipe where scampi are briefly sautéed and set aside, then swordfish is added to the tomato sauce without browning to keep it moist. The pasta is finished in the sauce with pasta water for a creamy, flavorful result.
- Difficulty
- medium
Ingredients
10 items- 1 pcsGarlic1 clove, crushed
- Extra Virgin Olive Oilas needed
- Scampifresh, whole or tails
- White Winefor deglazing
- Fresh Cherry Tomatoesfresh, halved or quartered
- Pasta Cooking Wateras needed, reserved from cooking pasta
- Spaghettiquality durum wheat spaghetti
- Swordfishfresh, cut into pieces
- Basil(optional) — fresh leaves; optional, can substitute with parsley
- Parsley(optional) — fresh, chopped; optional, can use instead of basil
Method
- Sauté a clove of crushed garlic in extra virgin olive oil.
- Remove the garlic once it has browned.
- Add the scampi and lightly brown them, then deglaze with white wine.
- Add fresh cherry tomatoes and a ladle of pasta cooking water.
- Lower the heat, cover, and cook for 5 minutes.
- Remove the scampi to prevent overcooking.
- Finish cooking the tomatoes, then add the spaghetti to the sauce.
- While the pasta cooks, add the swordfish (do not brown beforehand to keep it moist).
- When the pasta is al dente, turn up the heat and add basil and parsley.
- Drain the pasta very al dente (3/4 cooked) and transfer to the sauce.
- Finish cooking the pasta in the sauce over high heat, adding pasta water as needed and tossing vigorously until creamy.
- Drizzle with extra virgin olive oil and toss to finish.
- Serve, topping with the reserved scampi.
