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Shrimp Scampi Pasta Recipe Dinner

Shrimp Scampi Pasta

An elegant, restaurant-quality shrimp scampi that's ready in under 30 minutes. It features a rich and zesty sauce of butter, garlic, white wine, and lemon tossed with perfectly cooked prawns and linguine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 400 g linguine or spaghetti
  • 450 g raw king prawns peeled and deveined
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 6-8 cloves garlic thinly sliced
  • 1/2 tsp red pepper flakes or to taste
  • 120 ml dry white wine like Pinot Grigio
  • Juice of 1 large lemon about 60ml
  • 50 g fresh flat-leaf parsley finely chopped
  • 50 g Parmesan cheese freshly grated, plus extra for serving
  • Salt and freshly ground black pepper to taste
  • Genuine Flavour: We build a sauce that’s rich from the butter aromatic from the slowly sizzled garlic, sharp and complex from the white wine, and finished with a bright, zesty lift from fresh lemon juice and parsley.
  • Ready in Under 30 Minutes: From the moment you start chopping the garlic to plating up this entire dish is ready in about 25 minutes, making it brilliant for busy weeknights.
  • Flexible Recipe: Feel free to toss in a handful of baby spinach at the end until it wilts or add some halved cherry tomatoes along with the garlic for a touch of sweetness. If you're looking for another pasta dish that's great for sharing, check out this Big Batch Pasta Salad For Crowds.
  • Great for Date Night: This shrimp scampi feels elegant and thoughtful making it a wonderful main course for a special evening at home. It has all the hallmarks of a restaurant-quality dish.
  • Family Tested: My kids absolutely adore this shrimp pasta. They love hunting for the prawns and because the sauce isn't overpowering, it’s a meal that everyone at the table seems to enjoy.

Method
 

  1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 250ml (a cupful) of the starchy pasta water. Drain the pasta in a colander.
  2. Prepare the Prawns: While the pasta is cooking, pat the raw prawns completely dry with a paper towel. This is crucial for getting a good sear. Season them generously with salt and pepper.
  3. Start the Sauce: In a large frying pan or sauté pan, melt the butter with the olive oil over a medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 2-3 minutes, stirring often, until the garlic is fragrant and softened but not browned. We want to infuse the fat with flavour.
  4. Cook the Prawns: Turn the heat up to medium-high. Add the seasoned prawns to the pan in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Don't overcook them! Once cooked, use tongs to remove the prawns from the pan and set them aside on a plate.
  5. Deglaze the Pan: Pour the white wine and lemon juice into the hot pan. Let it bubble and simmer for about 2 minutes, scraping up any tasty browned bits from the bottom of the pan with a wooden spoon. This is where so much flavour lives.
  6. Bring It All Together: Reduce the heat to low. Return the cooked prawns to the pan. Add the drained pasta, the chopped parsley, and the grated Parmesan cheese. What works best for me is to then add about 120ml of the reserved pasta water to start.
  7. Emulsify the Sauce: Using tongs, toss everything together vigorously for 1-2 minutes. The starch in the pasta water will help the buttery sauce cling to the linguine, creating a silky, not watery, consistency. Add another splash of pasta water if it looks too dry. The sauce should beautifully coat every strand.
  8. Serve Immediately: Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon if needed. Serve immediately in warm bowls, garnished with a little extra fresh parsley and a generous grating of Parmesan cheese.

Notes

For a variation, add a handful of baby spinach at the end until wilted, or some halved cherry tomatoes along with the garlic for a touch of sweetness.