Scampi Surf and Turf

Scampi Surf and Turf
  • Prep Time
  • 2Servings


  • Salt
  • 1/2 pound thin spaghetti
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO)
  • 4 1 inches thick filet mignon steaks
  • Freshly ground pepper
  • 4 sage leaves
  • 4 slices pancetta
  • 1 pound medium 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, 1 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 to 12 minutes; keep warm.

In a large skillet, heat 1/4 cup EVOO, 4 turns of the pan, over medium heat. Stir in the shrimp, garlic and crushed red pepper. Cook until pink, 6 to 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 2 plates alongside 2 filets and the scampi pasta.