Pasta with Scampi and Olives

“The distinctive, pink tiger strips, scampi, the round tomatoes, curled parsley and longer pasta tubes give the dish a dynamic and vibrant expression that is a delight to look at. Frank Gehry´s building Hejmdal in Aarhus is also vibrant and dynamic in its structure.”

  • 400g of pasta (e.g. penne)
  • 3 tbsp of olive oil
  • 25g of butter
  • 4 cloves of garlic
  • 3 fresh tomatoes
  • 1 dl of small olives
  • 1 finely grated lemon zest
  • 750g fresh scampi or 20 large tiger shrimps, frozen or fresh
  • 1 tbsp flat-leaf partly, chopped
  • 1 glass of white wine
  • Salt/pepper
  • Chili to taste if desired

  • Rinse the shellfish in water (if they are frozen, then do it once they have thawed). Put to one side.
  • Heat a little butter and oil. Fry the peeled garlic cloves with parsley. Then add the tomatoes and olives, and let it heat up for approx. 2 min. Take the mixture up and put it aside.
  • melt some butter and add the shellfish. Stir regularly so they do not burn. Let them cook for 2 min. Add wine and grated lemon zest and let everything simmer while stirring for 1-2 min.
  • pour the garlic, parsley, olives and tomatoes in. mix with pasta and pour a stream of good olive oil over it before serving.
  • Tip: The shellfish should not be peeled before serving. The shell looks nice and gives dish flavor… 
The Architects Meal

Get the tasty recipe with author Marianne Ibler's own handsketch from the new architectual cook book "The Architect's Meal" for FREE + the introduction to the book.


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