Fusilli with Scampi, Cranberry Beans, and Peas

  • Serves

    serves 4


We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. You won't find Venetian scampi in this country; substitute good-quality baby shrimp.


  • 1 lb. fresh cranberry beans, shelled, or 1 cup dried cranberry beans, soaked overnight
  • Salt
  • 1 lb. fresh peas, shelled
  • 6 tbsp. extra-virgin olive oil
  • 4-5 large scallions, trimmed and chopped
  • 12 lb. fresh scampi or baby shrimp, peeled
  • 1 lb. fusilli
  • Freshly ground black pepper


Step 1

If using fresh beans, bring a medium pot of water to a boil over high heat, add beans, and cook until tender, about 20 minutes. Drain and set aside in a bowl of ice water. If using dried beans, drain soaking liquid, put beans in a medium pot, cover with cold water, and bring to a boil over medium-high heat. Cook until tender, about 50 minutes, drain, and set aside in a bowl of ice water.

Step 2

Cook peas in a small pot of salted water over medium heat until just tender, about 10 minutes. Drain and add to beans.

Step 3

Meanwhile, heat oil in a large skillet over medium heat, add scallions, and cook until soft, about 5 minutes. Increase heat to medium-high, add scampi, season to taste with salt, and cook, stirring constantly, until scampi turn opaque, 1–2 minutes. Remove skillet from heat. Drain beans and peas, then add to skillet.

Step 4

Cook fusilli in a large pot of boiling salted water over high heat until just tender, about 7 minutes. Drain and add to skillet. Cook over medium heat, stirring to mix ingredients well, for 1–2 minutes. Just before serving, season generously with salt and pepper.

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