Italian Langoustine Shrimp Scampi w/Rigatoni Pasta (Mezze Maniche agli Scampi)

This delicious Italian Scampi pasta recipe is made with langoustines (also known as Norway lobster), and it's very different from what most of us may think of as "shrimp scampi pasta". It's definitely worth trying to get your hands on some of these lobster-family scampi, but you can also substitute head-on prawns or Argentinian Red Shrimp, which also taste great.

What is Mezze Maniche Pasta and Where Does it Come From?  

If you're a fan of seafood pasta, this is a delicious way to use "mezze maniche", a well-known pasta shape that Italy loves. Mezze Maniche (pronounced metz-uh mon-ih-kay), is thought to have originated in Northern Italy but is now mostly grown in the south and enjoyed throughout Italy.

When translated, it means, "half sleeves" ("mezze" meaning half and "maniche" meaning sleeves). In the States, you may hear it called "short sleeves pasta". It's a shorter version of a "rigatoni rigate", which is rigatoni pasta with grooves on the outside that allow the pasta to hold onto and soak up more sauce.

And maybe because of its summery name, this "short sleeves" pasta is considered by most Italians, a pasta best enjoyed in the summer months, and it's often cooked with abundant fresh seafood (as in this recipe). That said, you can use it with lots of different sauces any time of year.

We've used whole wheat mezze maniche here for its nutritional benefits, but the regular semolina bronze-drawn and slow-dried pasta is excellent. If you can't find this pasta where you live, substitute paccheri (pronounced "pahk-a-ree" and one of my all-time favorite pasta shapes to eat with seafood), spaghetti, linguine, or even rigatoni. 

The Difference Between Scampi (Langoustine), Prawns, and Regular Shrimp

The difference between scampi (langoustine) and shrimp or prawns is that scampi are tiny lobster-like crustaceans with orange or pink shells and even have cute baby claws.

Scampi is often called Norway Lobster, and the tail meat is eaten while the heads, pincers, and shells are typically used to enhance the flavor of the sauce and/or to make seafood stock. Scampi actually belong to the lobster family, whereas prawns belong to the shrimp family (see photos above to compare).

Prawns and shrimp have more meat than scampi and can complement scampi recipes, especially when added to pasta dishes.  Check out my classic Shrimp Scampi recipe for more photos and comparisons between these shellfish.

Why This Recipe Works

At each stage of cooking, every part of the Scampi Langoustine is used to infuse flavor into this pasta and its sauce. First, we use frozen shrimp shells and heads (saved from previous shrimp dinners) to make a homemade shrimp stock that the pasta is cooked in.

We then use this stock to help build the sauce and enhance its overall flavor. Sautéed scampi heads and shells directly in a sizzling garlic-infused extra virgin olive oil further extract all of those tasty small bits of meat and scampi juice before finally discarding them.

A little sliced scallion, a few finely diced sweet Datterino grape tomatoes, a splash of Marsala wine (any dry white wine will do), and a simple reduction of the sauce further concentrates the flavors before finally sautéeing the scampi tail meat and finishing the pasta. And yes, we did top off each bowl with cornmeal-crusted fried calamari (which is optional, of course).

Langoustine Scampi w/Short Sleeves Rigatoni Pasta Ingredients

This langoustine (scampi) pasta dish is delicious, but if you can't find this type of seafood where you live, substitute it with the best sweet and tender shrimp (or lobster) available.

And feel free to use linguini, spaghetti, paccheri, or regular rigatoni noodles if you can't find the mezze maniche pasta, because this sauce pairs well with them all. Be sure to check out the tips below for how to choose good quality seafood, even if your best options come from the freezer aisle.

• mezze maniche pasta (or rigatoni, linguini, or spaghetti) (170g)
• Italian scampi langoustine (head-on), tail meat detached and deveined (or favorite shrimp heads-on)
• homemade shrimp stock (or store-bought)
• extra virgin olive oil
• garlic cloves
• scallion
• grape tomatoes
• sea salt

NOTE: You may notice that I added fresh squid to this pasta, but it added nothing overwhelmingly delicious to the flavor or texture of this pasta, so my advice is to skip it. That said, we loved the fried calamari garnish, so add it if you want.

In total, about 2 cups of stock go into the sauce itself. You may need more or less depending on your pasta type and how thick or thin you want your sauce.

How to Make Norway Lobster Shrimp Scampi Pasta 

If you plan ahead and make your own shrimp stock for this recipe, you'll be able to taste it in the finished pasta. That said, if you're too busy or just don't want to bother with it, go ahead and buy a good seafood stock from your local fishmonger or grocery store (Kitchen Basics is a good brand).

Once the stock is ready and the scampi tails have been cleaned and deveined, this is a simple and fairly quick pasta to make.

1. Clean the shrimp. Remove the heads and shells from the scampi (or shrimp if using), and devein the tail meat. Add the meat to a small bowl placed over ice (to keep them cold while you prepare the garlic-infused olive oil.  
2. Infuse the olive oil + cook the scampi heads and shells. Add the olive oil and garlic to a cold cast-iron or another heavy-gauge skillet and increase heat to medium. Sauté the garlic until just perfectly golden brown and fragrant (about 4 to 5 minutes) and add the scampi heads, pincers, and shells and sauté until opaque and cooked through (about 5 to 7 minutes). Using a pair of tongs, squeeze the heads and shells directly over the skillet to release any bits of scampi meat and juices discarding the shells. Repeat until all meat and juice have been extracted. Remove any small scampi whiskers or shells that may be left in the skillet. 
3. Heat the shrimp stock. Add the shrimp stock to a saucepot, season with salt to taste, and bring to a boil. Reduce the heat and allow it to simmer while you sauté the vegetables.
4. Sauté the scallions and tomatoes and deglaze the pan with Marsala. Add the diced scallions and tomatoes, and sauté over medium-high heat for about 3 minutes and add the Marsala wine (or other white wine if using). Lower the heat to medium and continue cooking while whisking the mixture periodically for about 5 to 8 more minutes, or until it becomes glossy in appearance and slightly reduced.
5. Add the shrimp stock. Add about ½ cup of hot shrimp stock to the sauce mixture and increase the heat to medium-high. Whisk periodically while continuing to cook for about 8 minutes, or until the mixture has slightly reduced. 
6. Cook the pasta. Bring the stock to a boil and cook the pasta to al dente doneness according to the package directions. 
7. Sear the scampi. About 5 minutes into the pasta cooking time, add a couple of ladles full of stock (about ¼ cup) to the sauce in the skillet and cook over medium heat until slightly reduced (about 5 minutes). Add the scampi tail meat (and any whole scampi you may be using for garnish). and sauté for 1 minute. Add another ladle full of starchy stock directly to the sauce and cook for about 2 minutes more, or until scampi are cooked through and opaque. Turn off the heat. At this point, the sauce should be a silky consistency. If you feel it needs to be looser, add a bit more stock and stir. If the sauce seems too "wet" or watery, remove the scampi meat to a small plate, turn the heat up to high, and reduce the sauce to the desired consistency. Place the scampi meat back into the sauce before adding the pasta. 
8. Strain the pasta + assemble the dish. Strain the pasta and immediately add it to the sauce, and toss to combine everything well. Feel free to drizzle it with a little more EVOO if desired and serve immediately, and Enjoy!

Langoustine Shrimp Pasta Step-by-Step Recipe Photos 

What to Serve with Mezze Maniche Langoustine Scampi Pasta

If you're looking for other dishes or desserts to serve with your shrimp pasta dinner, here are a few of our favorite starters, sides, and sweet endings to make this a dinner everyone will enjoy. 

• Mozzarella-Parmesan Butter garlic toast
• Diver Scallops au Gratin (Capesante Gratinate)
• Delicious Shrimp Scampi for Two (or a Crowd)
• Easy + Delicious Shrimp Au Gratin (Gamberi Gratinati)
• Summer Starburst Vinaigrette with salad greens
• White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust