Clean the scampi (remove the shell if desired), chop the parsley and squeeze the garlic. Sauté the scampi in olive oil for about 8 min.
with the lid closed. Add 4 tbsp breadcrumbs, parsley and garlic and saute a bit.
Then add tomato paste, white wine, water and fish stock and cook for about 30 min. Then pour the brandy and season with salt. The sauce should be creamy, add some breadcrumbs if necessary.
