Spicy scampi diabolique pasta with Il Puro

Finely chop the shallot and crush the garlic.

Season the scampi with pepper and salt. Heat a dash of olive oil in a pan and cook the scampi on both sides until done. Then remove them from the pan and set them aside for a moment.

Add some extra olive oil to the same pan if necessary. Sauté the shallot and garlic until translucent and add some chili flakes.

Add the ELVEA Doppio Concentrato and sauté for a few minutes. Deglaze with the white wine and let it reduce completely.

Add the ELVEA Il Puro and let the sauce simmer on low heat while the pasta cooks.

Cook the spaghetti al dente in plenty of salted water.

Add the spaghetti directly to the sauce. Add the sour cream and mix everything well together.

Divide the pasta among the plates and place the scampi on top. Finish with fresh parsley, grated Parmesan cheese, and extra chili flakes.

Buon appetito!