Scampi in Red Sauce


  • 2 lbs. Prawns or Shrimp (medium-sized), peeled and deveined
  • 1/4 medium onion, chopped finely (just enough onion to complex the garlic)
  • 20 cloves garlic, smashed and minced
  • 12 very fresh and ripe (from your garden or farmer’s market) medium tomatoes, peeled, seeded, and chopped; otherwise, use (3) 14oz. cans good quality whole tomatoes
    (do not use regular store-bought tomatoes, as these are usually picked too green)
  • 1 pinch each of freshly ground oregano, thyme, and rosemary
    (just enough herbs to complex the tomatoes – you should not ‘taste’ the herbs)
  • 12-16oz. Fettuccini (handmade is preferable)
  • Salt & Pepper (to taste)


Warm tomatoes in a pan (do not over-heat) on low heat and add the herbs to just complex the sauce.

The concept of this dish is to ‘infuse’ the garlic into the prawns. In a separate pan, Sauté the onions on medium heat until clear. Add garlic and stir for two to three minutes, then toss in prawns and cook until prawns are just cooked through (do not overcook).

Meanwhile, cook the fettuccini in plenty of salted boiling water until al dente. Be sure to adequately salt your pasta, even while ‘under-salting’ your sauce. The old saying is, “oversalt your pasta, undersalt your sauce.” The idea of this is that as you chew the pasta, the salt releases from the pasta and explodes, causing ‘flavor-bursts’ into your sauce.

Time this dish so everything finishes at the same time, and then toss everything together at the end.

This dish is an excellent example of flavor separation. The tomato flavor is not in the prawns, and neither is the prawn flavor in the tomatoes. The experience should be something like this:

1st chew – fresh, warm tomato flavor
2nd chew – seafood flavors
3rd chew – exploding garlic flavors
4th chew – starch flavors of the pasta
5th chew – saltiness releasing from the pasta, causing ‘flavor-bursts’

Pair this dish with our Blackwood Canyon 1990 Reserve Chardonnay.