Pasta con Scampi alla Griglia e Aglio Affurnicato
With this recipe I tried to add some natural tastes to the pure italian kitchen! The slow smoked garlic brings some depth without adding a lot of flavorizers. And in my humble opinion a scampi is best when grilled. The combination of these threats in one pasta bowl makes this a perfect meal to celebrate your holidays!
Servings 2
Ingredients
For the scampi:
- 16 scampi or big shrimps
- 2 tbsp rapeseed oil
- 2 tbsp salt
- 2 tbsp lemon pepper
- 2 tbsp smoked paprika powder
- 1 tbsp chili powder
- 1 tbsp oregano
- 1 tbsp sage
- 1 tbsp basil
- 0.5 tbsp garlic powder
For the pasta
- 300 gr fresh pasta
- 1 bell pepper
- 2 small onions
- 8 cloves garlic
- 4 tbsp olive oil
- 2 hot chilli peppers
- salt and pepper at taste
- parmegiano at taste
- fresh parsley at taste
Instructions
Preparing the Scampi
- Clean the scampi by removing the black vein running on the back of the shrimp. Use a sharp knife to make a cut in the center of the back from the head to the tail end. Put the tip of your knife under the vein and carefully remove it by lifting the tip of your knife.
- Mix the spices through the rapeseed oil and stir thouroughly.
- Add the scampi to the spiced oil and rub the scampi thouroughly with the spiced oil.
- Put the scampi in the fridge for at least 4 hrs.
For the smokey garlic pasta
- Smoke one bulb of garlic for at least 4 hrs. on an indirect low heat source (about 90°C/200°F). This will make the garlic softer and sweeter in taste and leaves a subtle note of smokey nuts. I used my Napoleon Rogue Gas grill with the cast iron coal tray where I made a snake with coconut briquettes and put some vine wood on top. To light the snake I heated the left briquette and turned of the heat source when hot.
- Roast the bell pepper on a hot fire source directly above the heat. Roast the bell pepper until the peel is blackened. This way it's easier to remove the peel and you'll get a nice sweet roasted flavor in your bell pepper.
- Meanwhile put a large cast iron skillet on hot fire source (about 200°C/400°F). Add the rapeseed oil.
- While the rapeseed oil is heating up chop the onions thinly. Add them to the oil with the smoked garlic and thinly chopped hot peppers. Let simmer for about 5-10 minutes.
- Add the grilled bell peppers after you've removed the peel.
- Add pepper and salt at taste. Let cook on a low heat source while you cook the pasta (time depending on the pasta you use) and grill the scampi.
Grilling Scampi
- Add some smokewood on top of your heat source (use a cast iron tray when cooking on a gas grill, toss them in the fire when using a coal grill).
- When the vines are smoking put the shrimps on top of the high heat source (above 200°C/400°F) and grill until the shrimp starts to get pink on the side. Flip over and grill for about 2 more minutes.
Finishing the plate
- Put some pasta in a bowl, add the vegetables and smoked garlic. Sprinkle some freshly cut parsley on top and finish with grated parmesan cheese!