Trofiette with scampi are a tasty and delicate dish from Ligurian tradition. Trofiette, a short spiral-shaped pasta, pair perfectly with fresh scampi tails, enriched with tomato sauce, parsley, and cream. The final result is a creamy and flavorful first course, perfect for a special dinner.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Clean the scampi tails, separating the cleaned tails from the waste
Sauté 1 clove of garlic in oil and butter, add the scampi waste, salt and pepper, add the tomato, cover with water and cook for about 20 minutes
When cooking is complete, press the scampi waste with a wooden spoon so that it releases all the juice as well as the flavor, then pass everything through a fine strainer, collecting the sauce in a bowl that we will use later
In a pan, sauté 1/2 clove of garlic with oil and butter, add the scampi and brown them, adjust the salt and pepper, add three tablespoons of tomato, then the sauce previously passed through the strainer
Cook the sauce until it reduces, bind it with the cream, and season the trofie cooked in salted water
Pan
Bowl
Store in the refrigerator for up to 2 days
Typical dish of the Liguria region
Italia, Liguria
| Energy (kcal) | 180.52 |
| Carbohydrates (g) | 16.65 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 6.96 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 12 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.38 |
