Heat oil in a large, deep frying pan over high heat. Add scampi and cook, turning, for 5 minutes or until starting to change colour. Stir in garlic, then add wine, tomato purée and breadcrumbs. Season with salt and pepper, and shake pan to combine.
Reduce heat to medium and cook for 15 minutes or until sauce has thickened and scampi are just cooked; add a little water if sauce is too thick.
Transfer the scampi and tomato sugo to a platter, scatter with parsley and serve with crusty bread.


  • 100 ml extra virgin olive oil
  • 1 kg scampi
  • 4 garlic cloves, finely chopped
  • 375 ml (1½ cups) dry white wine
  • 140 g (½ cup) tomato purée
  • 1 tbsp stale or panko breadcrumbs
  • chopped parsley and crusty bread, to serve