Fusilli and scampi, New Orleans style from Italian American: Red Sauce Classics and New Essentials (page 140) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Chicken stock recipe on p. 299, and the Fusilli recipe on p. 135.

  • Lsblackburn1 on July 15, 2025

    Very delicious, but yep, there’s a lot of butter in this! Added some fresh basil on top to serve.

  • kkmatti on February 16, 2025

    This was good. I would change a few things next time.Use parsley on top instead of scallion as the final garnish. Consider swapping onion powder for shallots.

  • Ishie1013 on September 23, 2024

    Struggles with wrangling pasta dough aside, I did get passable fusilli (and supplemented it with some fettucine that was a lot easier to make), but wow the flavors are incredible. I attribute a lot of that to the full TWO STICKS of butter, but that is what imparts flavor. This was so rich and delicious that I was licking the bowl.

  • katiesue28 on April 23, 2024

    This was good, but I surprisingly prefer the flavor of a typical Scampi over this. I loved the seasoning of the shrimp, but it ended up not tasting as good as traditional New Orleans Barbecue shrimp nor a traditional scampi on their own. I'm interested in trying my favorite Ina Garten Shrimp Scampi Spaghetti recipe, but using the shrimp seasoning from this recipe.

  • tarae1204 on January 16, 2022

    This pasta absolutely bursts with flavor: warm and spicy creole spices, lemon, Parmesan, garlic, and cream. Somehow you do manage to taste the shrimp under all those layers of wonderful flavor and two sticks of butter! We used a chickpea fusilli, which actually held up quite well to the dish.

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