This is a typical fisherman’s recipe that’s simple but still very special. Traditionally, the scampi are eaten with your hands, so make sure you provide finger-dipping bowls. Alternatively, cut the scampi in half lengthwise to make it more manageable.






Skill level

Average: 3.7 (34 votes)


  • 100 ml extra virgin olive oil
  • 1 kg scampi
  • 4 garlic cloves, finely chopped
  • 375 ml (1½ cups) dry white wine
  • 140 g (½ cup) tomato purée
  • 1 tbsp stale or panko breadcrumbs
  • chopped parsley and crusty bread, to serve


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink 2010 Dona Paterna Alvarinho, Vinho Verde, Portugal

Heat oil in a large, deep frying pan over high heat. Add scampi and cook, turning, for 5 minutes or until starting to change colour. Stir in garlic, then add wine, tomato purée and breadcrumbs. Season with salt and pepper, and shake pan to combine.

Reduce heat to medium and cook for 15 minutes or until sauce has thickened and scampi are just cooked; add a little water if sauce is too thick.

Transfer the scampi and tomato sugo to a platter, scatter with parsley and serve with crusty bread.

As seen in Feast Magazine, Issue 13, pg94.

Photography by Derek Swalwell