Spicy Tomato Scampi (Scampi Alla Busara)

Yield: 2-4 servings

Ingredients: 

• 2.2 pounds (1 kg) scampi (also called langoustines, may substitute large shrimp)
• 1 teaspoon (5 ml) saffron 
• ¾ cup (180 ml) dry white wine, at room temperature 
• 1 tablespoon (15 ml) olive oil 
• 2 tablespoons (30 ml) butter 
• 2 cloves garlic, minced 
• 1 teaspoon (5 ml) crushed red pepper  
• 1/3 cup (80 ml) breadcrumbs 
• 1 x 19-ounce can (538 g) peeled plum tomatoes, chopped (with liquid) 
• ½ teaspoon (2.5 ml) salt 
• 1/3 cup (80 ml) chopped flat-leaf parsley  
• Lemon wedges, for serving 
• Crusty bread, for serving 

Method: 

Wash the scampi under cold running water.  

Stir the saffron into the wine and set aside.  

Heat the olive oil and butter over medium heat in a heavy-bottomed saucepan.

Add the garlic and crushed red pepper and sauté just until fragrant.

Add the breadcrumbs and stir to coat.

Add the white wine and simmer until evaporated.

Add the scampi, tomatoes, and salt to the pan and stir. Cook, covered, for 12 minutes, until the scampi are firm. 

Remove from heat, stir in parsley, and serve with lemon wedges and crusty bread.  

Buon appetito!