Linguine with scampi, burrata, and asparagus

Name: Linguine with scampi, burrata, and asparagus
Prep time: 50 min
Cook time: 80 min
Total time: 130 min
Yield: 4
Ingredients: Linguine pasta 10.5 oz; Scampi to clean 10.5 oz; Asparagus 1.1 lbs; Burrata cheese 1 cup; Shallot 1; Carrots 1; Marjoram to taste; Garlic poached 2 cloves; Extra virgin olive oil to taste; Salt to taste; White pepper to taste; Lemon peel 1

Difficulty: Average
Prep time: 50 min
Cook time: 1 h 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Linguine with scampi, burrata, and asparagus is a refined first course, a perfect balance between sea and land. The sweetness of the scampi perfectly pairs with the creaminess of the burrata, while the asparagus adds a fresh note that balances everything. The preparation involves making a scampi broth, a fundamental step to enhance the sea aroma and make the seasoning even more flavorful. It is a dish for special occasions, like an elegant dinner or a lunch where you want to bring something special and sophisticated to the table and surprise everyone with surprising flavors. To prepare linguine with scampi, burrata, and asparagus, technique and attention to detail are required, but by following the recipe step by step, you will surely achieve an impeccable result.

If you are looking for other first courses with scampi, don't miss out on:

INGREDIENTS: Linguine pasta 10.5 oz (300 g); Scampi 10.5 oz (300 g) - to clean; Asparagus 1.1 lbs (500 g); Burrata cheese 1 cup (250 g); Shallot 1; Carrots 1; Marjoram to taste; Garlic 2 cloves - poached; Extra virgin olive oil to taste; Salt to taste; White pepper to taste; Lemon peel 1

Preparation

How to prepare Linguine with scampi, burrata, and asparagus

To prepare linguine with scampi, burrata, and asparagus, first dedicate yourself to cleaning the scampi. Remove the heads of the crustaceans 1, use a toothpick to remove the intestine, then extract the flesh from the shell 2. Set aside the flesh and the heads and shells in two separate bowls. Cut the shallot into 4 pieces 3.

Peel the carrots then cut them in half and then into slices 4. Break off the woody part of the asparagus stalks with your hands 5 and set aside the tender part. To prepare the scampi broth, pour oil into a pot, add shallots, carrots, crushed garlic in the skin, and asparagus stalks 6, stir and brown for a few minutes.

Add the marjoram 7 and the scampi scraps 8, stir and toast for a few minutes. Cover with cold water 9.

Season with salt and white pepper 10 and cook for 30 minutes. Meanwhile, cut the asparagus tips and blanch them in lightly salted water for 3 minutes 11. Drain and cool them in ice water 12 to stop the cooking and maintain the color.

Slice the asparagus stalks into rounds and blanch them in the same water for 3 minutes 13. Drain and cool in ice water 14. Strain the scampi broth 15, return it to the heat, and reduce the volume by half over medium-low heat for about 20-30 minutes.

Put the asparagus stalks in a jug 16, add a ladle of scampi broth 17 and a drizzle of oil 18.

Season with salt and white pepper 19 and blend with an immersion blender 20 until smooth, strain it through a fine-mesh sieve 21 and set aside.

Finely chop the scampi flesh 22, place it in a small bowl, and add a drizzle of oil 23 and grated lemon zest 24.

Adjust with salt and white pepper 25. Mix well and let marinate until ready to use. Cook the linguine in salted boiling water 26. Meanwhile, sauté the asparagus tips in a pan with oil and garlic 27.

Season with salt and white pepper 28. Add the scampi broth 29 and let it infuse with flavor. When 2 minutes are left until the pasta is done, remove the garlic and drain the pasta. Transfer it to the pan 30 and finish cooking.

Turn off the heat and toss with oil 31. On the bottom of the plate, place the asparagus cream, add the pasta on top, add burrata flakes 32, and the scampi tartare 33.

Finish with the asparagus tips 34 and a sprinkle of lemon zest 35. Your linguine with scampi, burrata, and asparagus is ready to be enjoyed 36.

Storage

Linguine with scampi, burrata, and asparagus is a dish that should be enjoyed immediately to fully appreciate the creaminess and freshness of the ingredients. However, if any is left over, you can store it in the refrigerator in a closed container for up to 1 day.

Advice

For a touch of color and a more Mediterranean flavor, you can add confit cherry tomatoes or sautéed tomatoes, which pair well with the sweetness of the scampi. The scampi can be replaced with shrimp, following the same procedure for the broth and tartare.

For the translation of some texts, artificial intelligence tools may have been used.