Ditaloni pasta with scampi in orange sauce

Product combined with the recipe

ditaloni Scatola 20 cf

Ingredients for 4 people

  • 500 g of ditaloni pasta
  • 8 large lobsters
  • 2 oranges
  • 50 g of butter
  • 250 grams of cream
  • parmesan cheese
  • a glass of gin
  • salt
  • white pepper
  • 1 scalogno
  • 1 orange segments completely peeled


Clean 4 scampi and take off the tails and then crush their heads, cut the remaining 4 and just take off the tails and leave them whole. Fry them in a pan with wine, butter and a little 'of scalogno crushed, wet with gin, and pour the cream. Bring to the boil with low heat, add oranges salt and pepper, stir until you get a smooth and creamy sauce. Boil pasta in salted water. Drain and add to the sauce and skip everything for a few minutes by adding a sprinkling of parmesan cheese. Serve decorating the dishes with scampi and some slice of orange

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