Pasta con Scampi e Pomodoro

If using frozen scampi, ensure they are fully thawed. Clean the scampi by removing the head, shell, and the vein that runs along the back. Rinse under cold water and pat dry.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water for later, then drain the pasta in a colander.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and chili pepper and cook until the garlic begins to turn golden, being careful not to burn it.
Add the scampi to the skillet and sauté for about 1–2 minutes on each side, until they turn pink and are slightly golden.
Pour in the white wine and let it simmer until the alcohol smell has evaporated, about 2 minutes.
Add the cherry tomatoes to the skillet, season with salt and pepper, and cook for another 3–4 minutes, until the tomatoes start to break down slightly.

Add the drained pasta to the skillet with the scampi and tomatoes. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.
Toss everything together gently with kitchen tongs, ensuring the pasta is well coated with the sauce. Cook for an additional 1–2 minutes, allowing the flavors to meld together.

Turn off the heat. Sprinkle the chopped parsley over the pasta and give it a final toss.
Serve immediately, with additional parsley and a drizzle of extra-virgin olive oil on top if desired.