Sardinian lorighittas pasta with prawns and scampi.
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Servings
4
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Calories
437 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sardinian lorighittas pasta with prawns and scampi.
Description
Sardinian lorighittas pasta with prawns and scampi highlights the use of lorighittas—a traditional twisted pasta—or suitable substitutes like spaghetti or linguine. The shellfish, both unpeeled and peeled, are cooked with garlic and datterini tomatoes to create a fresh, fragrant sauce.
The crustaceans are cooked carefully, with whole shells used selectively for presentation, while some meat is chopped into chunks. White wine is added and evaporated to infuse flavor, while parsley and optional peperoncino flakes lend herbal and mild spicy notes. This method preserves the natural taste and texture of the seafood.
The final dish pairs the tender seafood sauce with al dente pasta, making for a light and fresh meal typical of coastal Sardinia. Fresh, quality ingredients and gentle cooking preserve the bright tomato and sea flavors, balancing richness and acidity.
The recipe mentions that you may substitute local Sardinian Vernaccia wine with dry white wine or sherry to maintain authenticity of flavor. Alternative pasta shapes also work well.
Ingredients
- 320 g lorighittas pasta or spaghetti/linguine etc, 11oz
- 300 g prawns Fresh ot frozen, unpeeled, uncooked, jumbo shrimp, 10.5oz
- 300 g scampi Fresh or frozen, unpeeled, uncooked, langoustines, 10.5oz
- 300 g datterini tomatoes halved, or cherry tomatoes, 10.5oz
- 2 garlic peeled and chopped, cloves
- 1 handful parsley chopped, fresh
- salt for pasta and to taste
- black pepper to taste, freshly ground
- 1-0.5 teaspoon peperoncino flakes optional, red chili pepper
- 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
- Use vernaccia di Oristano or dry white wine; sherry is a good substitute.
- Lorighittas pasta is traditional, but spaghetti, linguine, or tagliolini can be used.
- Retaining some whole shellfish improves presentation, though all may be peeled if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 35g | 70% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 197mg | 66% |
| Sodium | 513mg | 21% |
| Potassium | 628mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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