Linguine with Scampi, Tomatoes and Vernaccia

Linguine with Scampi Tomatoes and Vernaccia

Hey there!

Today, I’m excited to share one of my absolute favorite pasta recipes: Linguine with Scampi and Vernaccia.

Picture succulent scampi halves nestled atop perfectly cooked linguine, all swimming in a flavorful tomato sauce infused with the subtle notes of Vernaccia di San Gimignano wine.

Trust me, this dish is a game-changer! Let’s get cooking then! 🍝🍷

Linguine with Scampi, Tomatoes and Vernaccia

Recipe by LucaCourse: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Calories per serving



Linguine with Scampi and Vernaccia is a flavorful Italian pasta dish featuring tender scampi cooked in a rich tomato and Vernaccia wine sauce. This seafood pasta is easy to prepare and perfect for a special dinner or any occasion.


  • 1 pound of linguine pasta

  • 8 head-on scampi, sliced in half lengthwise

  • 2 pounds of ripe plum tomatoes, peeled, seeded, and chopped

  • 1/2 cup of Vernaccia di San Gimignano wine

  • 1/2 cup of extra-virgin olive oil

  • 1 tablespoon of finely chopped oregano

  • 1/2 teaspoon of freshly ground black pepper

  • Salt, to taste


  • Begin by bringing a large pot of salted water to a boil for the pasta.
    TIP: Don't use regular pasta. Instead, use one of the reputable Italian pasta brands.
  • Combine the olive oil, oregano, and black pepper in a skillet over medium heat. Cook for about 2 minutes before adding the chopped tomatoes. Allow them to simmer for 15 minutes.
  • Next, add the sliced scampi to the skillet and cook for 5 minutes. Pour in the Vernaccia di San Gimignano wine and cook for another 5 minutes or until the scampi turn pink. Once done, transfer the scampi to a plate.
  • While the sauce is cooking, cook the linguine in the boiling water according to the package instructions until it's al dente. Remember to reserve 1/2 cup of the pasta cooking water before draining.
  • Add the cooked linguine and reserved pasta water to the skillet with the tomato sauce. Mix well to combine.
  • Divide the linguine and sauce among four plates and top each serving with scampi halves. Serve hot and enjoy, preferably accompanied by Vernaccia di San Gimignano wine.


  • Use fresh plum tomatoes, head-on scampi, and Vernaccia di San Gimignano wine for the best flavor.
  • Keep an eye on the scampi while cooking to avoid overcooking, as they can become tough.
  • Cook the linguine just until al dente to ensure a perfect texture in the finished dish.
  • Save some pasta water before draining to adjust the sauce consistency if needed.
  • This dish is best enjoyed immediately after cooking while the scampi are still tender and the flavors are vibrant.

FAQ Linguine with Scampi

1. Can I use shrimp instead of scampi?

Absolutely! If you can’t find whole scampi, feel free to substitute head-on shrimp.

2. How do I know when the scampi are cooked?

Scampi are cooked when they turn pink and opaque.

3. Can I use a different type of wine if I don’t have Vernaccia di San Gimignano?

While Vernaccia di San Gimignano adds a unique flavor, you can substitute it with other dry white wine.

4. How long should I cook the linguine for?

Cook the linguine according to the package instructions until it is al dente, typically around 9-11 minutes.

5. Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce in advance and reheat it before serving. However, cooking the linguine just before serving is recommended for the best texture.

6. How can I ensure the linguine doesn’t stick together while cooking?

Ensure to stir the linguine occasionally while it’s cooking to prevent it from sticking together.

7. Can I adjust the amount of Vernaccia di San Gimignano wine used?

Yes, feel free to adjust the wine amount based on your flavor preference. You can add more or less according to your taste.

8. How do I reheat the leftovers of this dish?

To reheat leftovers, gently warm the linguine and sauce in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying out.


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