Agnolotti with scampi

Ingredients for 4 people

  • 600 gr of home-made Agnolotti
  • 8 scampi (or shrimps)
  • 8 cherry tomatoes
  • 2 tablespoons of olive oil
  • 30 g of butter
  • 1 clove of garlic
  • parsley finely sliced
  • 125 ml of cream
  • 1 small glass of brandy
  • Parmigiano Reggiano cheese
  • salt
  • pepper


Brown the garlic in oil and butter, add the shrimps (or scampi) and cook them for a few minutes, wet with brandy and add the parsley and tomatoes without seeds, cook for about 10 minutes. Boil the agnolotti pasta, drain and add to the sauce (keep a few scampi on the side for the final decoration) along with cream and cheese, skip all together for a few minutes and serve hot

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