Scampi alla Veneziana with Angel Hair

This sublime seafood in tomato sauce is a Venetian dish usually made with just shrimp.


Today we made it with the addition of calamari rings cooked in a rich wine tomato sauce, with garlic and herbs, showing off a simple taste of Venice right in your kitchen.


Serve this with a side of your favorite pasta, (we choose angel hair) and this authentic-tasting Scampi Alla Veneziana will be the newest hit for seafood lovers.


This dish is most asked for on Christmas Eve as part of the 7 Fishes in our family, however, is typically served in warmer weather seasons since it's a perfect light meal.


The ingredients are bursting with fresh herbs, garlic of course, and a good grade white wine is added to Italian crushed fresh tomatoes


If you prefer a little heat to your sauce, just add some crushed red pepper flakes to spice it up.


This dish can even be served over hard crusty Italian bread or with a favorite style of rice, you may like to try our Almondine Rice Marsala with this dish or just plain white rice is fine also.


Scroll down to get this easily printable recipe with step-by-step instructions.

Basic Venetian Sauce Recipe

This sauce is versatile, if you're allergic to seafood substitute boneless chicken or pork it's still going to be delicious just not a seafood scampi or the original dish.


This sauce is perfect for a delicious homemade bread you like to sop up that fabulous sauce with crusty bread.


Below you will find even more substitutions to change out the seafood for, however, remember your cooking times will vary, always make sure the meat you choose is cooked thoroughly.


Add more or less spice for heat to your own taste and adapt the recipe to your own style.

Other Substitutions 

• smoked salmon
• Mahi-mahi
• haddock
• crab meat or lobster
• chicken breast boneless cubed
• boneless pork tenderloin
• cubed boneless steak
• a medley of surf and turf

Tips

• use any kind of white wine or chicken broth for non-alcohol
• shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
• do not overcook seafood remove until the sauce is completed cooking after sauteed
• don't brown garlic, it should be light in color
• cook any kind of pasta you like or rice for a side dish
• if using meats instead of seafood cook to your preference before adding the tomato and wine 
• use only good grade tomatoes like Mutti or San Marzano styles
• taste the sauce to ensure enough salt and pepper to taste are to your liking
• outdoor grilling: oil spray a cast-iron skillet until the shrimp is pink and the seafood is hot all the way through stir in the tomatoes and wine simmer on low around 4 minutes until wine evaporates a little
• air fryer:  place in an ovenproof casserole dish at 425 degrees oil spray a baking dish and cook everything together for 6 to 8  minutes or until the shrimp turns pink
• baked:  make the sauce first then bake the seafood in a greased casserole set in a  preheated oven of 400 degrees for 7 to 8 minutes or until the shrimp is pink

More Recipes We Love

Italian Christmas Eve Seafood Recipes


Best Fried Fish Recipe Coatings


Stuffed Flounder with Shrimp and Crab

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Easy Italian Meals

This light seafood dish with pasta will really bring a taste of  Venice to your kitchens.


It's super easy and takes less than 30 minutes for the whole meal!


Let us know how you like our version of this recipe I have been making for over 35 years and my grandmother's recipe from the 1950s!

Scampi alla Veneziana with Angel Hair

Yield: 2

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

An authentic dish Grandma made and a taste of Venice Italy. Shrimp, calamari rings in a tomato wine light sauce over angel hair pasta.

Ingredients

• 1 1/2 pounds cleaned and deveined shrimp ( you can leave tails on for presentation if you like)
• 1 cup calamari cut in rings (or use another seafood you prefer cod, haddock,  shellfish, or another firm white fish)
• 2 tablespoons olive oil
• 3 tablespoons minced garlic
• 1 cup of San Marzano (or from Italy tomatoes) or use crushed fresh plum tomatoes
• 1/2 cup white wine (pinto grigio or a good grade drinking white wine NOT COOKING WINE)
• pinch of fresh oregano and thyme
• 2 fresh chopped basil leaves
• 3 tablespoons butter
• salt, pepper, and crushed red pepper flakes to taste
• 6 ounces of Angel Hair pasta cooked to package instructions or another pasta or rice you prefer

Instructions

1. Saute the shrimp and calamari in oil.
2. Add the garlic, saute for 2 minutes more until light brown.
3. Add the wine and deglaze for around 4 minutes to half reduction on medium heat.
4. Remove the fish to a plate.
5. Add the tomatoes and simmer for around 15 minutes on low.
6. Stir in the butter and fresh herbs, adjust the seasonings to taste for salt, pepper, and red pepper flakes if using.
7. To serve:
8. Place cooked pasta on a serving plate, top with the shrimp and calamari sauce

Notes:

Other Substitutions 

• smoked salmon
• Mahi-mahi
• haddock
• crab meat or lobster
• chicken breast boneless cubed
• boneless pork tenderloin
• cubed boneless steak
• a medley of surf and turf

Tips

• use any kind of white wine or chicken broth for non-alcohol
• shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
• do not overcook seafood remove until the sauce is completed cooking after sauteed
• don't brown garlic, it should be light in color
• cook any kind of pasta you like or rice for a side dish
• if using meats instead of seafood cook to your preference before adding the tomato and wine 
• use only good-grade tomatoes like Mutti or San Marzano styles
• taste the sauce to ensure enough salt and pepper to taste are to your liking
• outdoor grilling: oil spray a cast-iron skillet until the shrimp is pink and the seafood is hot all the way through stir in the tomatoes and wine and simmer on low for around 4 minutes until wine evaporates a little
• air fryer: place in an ovenproof casserole dish at 425 degrees oil spray a baking dish and cook everything together for 6 to 8 minutes or until the shrimp turns pink
• baked: make the sauce first then bake the seafood in a greased casserole set in a preheated oven of 400 degrees for 7 to 8 minutes or until the shrimp is pink

Similar Recipes

Seafood and Crab Lemon Scampi

Seafood Medley

Pan Seared Sea Bass Medley with Pasta

Chicken Scampi

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Scampi Veneziana, Venetian recipes, Recipes from Venice, Scampi recipes, Authentic Venetian Scampi, Tomato Scampi

shrimp recipes, scampi recipes, Authentic Italian recipes, seafood recipes

Italian

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Other Side Dish Suggestions

1. twice-baked potatoes
2. black beans
3. sauteed spinach or other greens
4. cooked pasta fettuccini or broccoli aioli
5. garlic mashed potatoes
6. french fries