Boiled Scampi and Baby Zucchini with Fresh Tomato Sauce

Recipe Summary

Easy and delicious, great for dinner on the patio.

 

Recipe Servings: 4 portions

Recipe Preparation Time: 15 minutes
Recipe Cook Time: 10 minutes

Ingredients

12 scampi
12 baby zucchini
4 ripe Roma tomatoes, peeled and seeded
2 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
Salt and freshly ground pepper
Chervil sprig

Instructions

Clean scampi, discarding shells. In pot of salted water, boil baby zucchini and scampi.

 

Serve with fresh tomatoes that have been blanched, peeled, seeded, chopped and warmed with a little Lucini® Premium Select Extra Virgin Olive Oil®.

 

Season with salt and white pepper to taste. Garnish with a sprig of chervil and drizzle with Lucini® Premium Select Extra Virgin Olive Oil®.

Boiled Scampi and Baby Zucchini with Fresh Tomato Sauce

Recipe by:Chef Paul Bartolotta

Under Chef Paul Bartolotta, Spiaggia has won every major national dining award; Chef Bartolotta was named "Best Chef, Midwest," by the prestigious James Beard Foundation in 1994.