Pasta all’Amalfitana

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One of the most popular regions in Italy for tourists to visit is the Amalfi coast. This ritzy, gorgeous region has beautiful views, quaint towns, and delicious seafood. Of course, you can’t really visit the Amalfi coast without trying their fresh seafood pasta. While a traditional pasta all’amalfitana uses whatever the fresh seafood of the day is (usually clams, mussels, squid) I’ve opted to go with langoustines and prawns.

Langoustines are also known as Norway lobster, or scampi, and are popular in much of Europe. While they are fantastic fresh, frozen is an acceptable substitute. I’ve already shown how to cook them as tapas in my Cigalas A La Plancha (Grilled Langoustines). In this dish they are best served halved, so just run your knife right down the middle of them to prep. This helps build the sauce as well because the head juices are so flavorful.

In this pasta all’amalfitana I’m also adding some tiger prawns, shallot, parsley, red chili, and cherry tomatoes. The best part about this dish is that it really doesn’t take much time at all. Begin by prepping everything as seen in the picture above, ending with splitting the lobster in two.

Sauteing the langoustines in the pasta all'amalfitana

Into a hot pan with a bit of olive oil, add all the ingredients except the tomatoes. I find adding the tomatoes too early on high heat can make them a bit bitter, and I like the freshness they bring to the dish. Also sprinkle over some salt. You can also start boiling the pasta in heavily salted water at this point as well, since the next few steps don’t take very long.

flashing the pasta all'amalfitana when the sherry is added

Once the seafood is almost done (about 2 minutes) pour in a quarter cup (60ml) of sherry. I used Manzanilla which is my favorite type of sherry, but you can use whatever you prefer. You can even go for a dry white wine if you like, or use one of my favorite wine cooking tricks and pour in some Lillet Blanc. Tilt the pan down to the fire and flash the entire pan. If you are using electric you won’t be able to do this so just reduce the heat to medium-low and agitate the pan to move things around.

adding butter and tomatoes to the pasta all'amalfitana

Finally add in a huge hunk of butter (I used about 100 grams) along with the tomatoes. Shake everything around and let the butter melt. The tomatoes should also soften and release some of their juice. Once the butter is fully melted and mixed in it’s time to add the pasta. I just use tongs and lift the noodles directly from the pot to the pan so that they bring a bit of the starchy pasta water with them. Give everything a good toss, crack over some black pepper, serve, and enjoy!

pasta all'amalfitana

Pasta All’Amalfitana

Bringing memories of the Amalfi coast, this pasta all'amalfitana showcases succulent langoustines with a buttery, herby, manzanilla sauce.
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Course: Main Course, Main Dish, Primi
Cuisine: Italian, Mediterranean
Keyword: Amalfi, Fettuccine, Langoustine Pasta, Summer Recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 964kcal
Cost: $10


  • Pan


  • 100 grams Langoustines halved
  • 6 Tiger Prawns peeled
  • 10 Cherry Tomatoes halved
  • 1 Shallot finely chopped
  • 1 bunch Parsley chopped
  • 100 grams Butter
  • 60 ml Sherry 1/4 cup. I used Manzanilla but you can use any sherry, or dry white wine you prefer. I also think Lillet Blanc is lovely in this recipe.
  • 1 pinch Salt
  • Black Pepper freshly cracked, to taste
  • 1 Red Chili thinly sliced
  • 200 grams Tagliatelle or pasta of your choice
  • Olive Oil


  • In a pan on medium high heat add some olive oil. When hot add the langoustines, prawns, shallot, parsley, chili, and a little bit of salt. Also at this point add the pasta to a pot of heavily salted boiling water.
  • Once the prawns just begin to curl (but before they are overcooked), add in the manzanilla sherry and flash the pan, then turn the heat down. Shake everything up.
  • Add the butter and cherry tomatoes to the pan and continue agitating everything. Once the butter is melted, use tongs to move the pasta directly from the pot to the pan bringing with it a bit of the starchy water. Give the pan a good toss, crack over some black pepper, and serve!


Because of the shellfish, this dish is best served and eaten right away. While it can be stored as leftovers, I highly recommend you don’t as reheating it will turn the langoustines and prawns to rubber. 


Sodium: 1425mg | Calcium: 212mg | Vitamin C: 58mg | Vitamin A: 4430IU | Sugar: 6g | Fiber: 5g | Potassium: 959mg | Cholesterol: 472mg | Calories: 964kcal | Saturated Fat: 27g | Fat: 48g | Protein: 48g | Carbohydrates: 81g | Iron: 5mg
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Langoustine Pasta (Pasta all’Amalfitana)

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