5 from 88 votes
Sardinian lorighittas pasta with prawns and scampi.
This Sardinian pasta dish features lorighittas pasta paired with a seafood sauce made from fresh prawns and scampi, halved datterini tomatoes, and garlic. The seafood is cooked briefly with white wine and tossed with parsley and optional red chili flakes for a subtle heat. The mix of sweet tomatoes, delicate shellfish, and aromatic herbs creates a light seafood pasta reflecting Mediterranean flavors.
Prep Time
25 mins
Cook Time
25 mins
Servings:
4
Calories:
437 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 437
% 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.