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Scampi Surf and Turf

Scampi Surf and Turf


  • Salt

  • 1/2 pound thin spaghetti

  • 1/4 cup plus 3 tablespoons extra virgin olive oil (EVOO), divided

  • Four 1-inch-thick filet mignon steaks

  • Freshly ground black pepper

  • 4 sage leaves

  • 4 slices pancetta

  • 1 pound medium size shrimp, deveined and tails removed

  • 3-4 cloves garlic, chopped

  • 1/2 teaspoon crushed red pepper

  • 1/2 cup white wine or seafood stock

  • Grated peel and juice of 1 lemon

  • Flat leaf parsley, chopped (a generous handful)

  • 1 endive, thinly sliced crosswise

  • 1 small head radicchio, shredded

  • 1 bunch arugula, chopped

  • Balsamic vinegar, for drizzling


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, setting aside a ladle of pasta cooking water. While the pasta is working, in a nonstick skillet, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Season the steaks with salt and pepper. Place a sage leaf on each and top with a slice of pancetta. Place the steaks in the skillet pancetta-side down, and cook, turning once, until browned, 10-12 minutes; keep warm. In a large skillet, heat 1/4 cup EVOO, four turns of the pan, over medium heat. Stir in the shrimp, garlic and crushed red pepper. Cook until pink, 6-7 minutes. Add the wine, reduce for 1 minute, then add the lemon peel, lemon juice and parsley. Add the reserved pasta and cooking water and toss; season with salt and pepper. Toss the endive, radicchio and arugula with a little vinegar and the remaining 2 tablespoons EVOO; season with salt and pepper. Place the greens on two plates alongside two steaks per plate and the scampi pasta.