Scampi Diavolo Fuoco AKA Devil's Fire Shrimps

For four servings you'll need:

24 scampi
2 shallots
1 clove of garlic
1 tablespoon of curry powder
1/2 a tablespoon of mild paprika
a pinch of cayenne pepper
100 ml ketchup
100 ml white wine
150 ml cream
2 tomatoes
chives
olive oil
a knob of butter
salt and pepper


- Defrost the shrimps, remove the shells and the veins.
- Cut the shallot and the garlic into small cubes, heat some olive oil in a saucepan and cook the garlic and the shallots until transparent.
- Add the curry powder and the mild paprika, stir and let it fry for a short while.
You can also add a little (or a lot) of cayenne pepper, that depends on how spicy you want it.
- Stir the ketchup in and allow the flavors to mingle. Careful not to burn it!
- Pour in the white wine and allow the alcohol to vaporize.
- Add the cream and reduce the sauce while stirring.
- When the sauce has the right creamy texture, set it aside on a low heat.
- Peel, remove the seeds and dice the tomatoes, chop the chives and add to the sauce at the very last minute.
- Serve with tagliatelli pasta.