Shrimp Scampi

Ingredients

• 340 g (12 oz)linguine
• 680 g (1½ lb)uncooked extra-large prawns, peeled and deveined
• 45 ml (3 tbsp)extra-virgin olive oil
• 43 g (3 tbsp)unsalted butter
• 4 cloves (4 tsp), mincedgarlic
• 120 ml (½ cup)dry white wine
• To tastesalt and freshly ground black pepper
• 0.6 ml (⅛ tsp), optionalred pepper flakes
• 30 ml (2 tbsp)fresh lemon juice
• About 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Cook the linguine

   Cook the linguine according to the packet instructions. Before draining it, reserve 60 ml (¼ cup) of pasta water to loosen the dish later if needed.

2. 2

   Soften the garlic

   Meanwhile, melt the butter with the olive oil in a 30 cm (12-inch) frying pan over a little more than medium heat. Add the garlic and sauté for 1–2 minutes, until just lightly golden; do not let it brown, as it can taste bitter.

3. 3

   Reduce the wine

   Pour in the wine and simmer for about 2–3 minutes, until it has reduced by half.

4. 4

   Cook the prawns

   Arrange the prawns in an even layer. Season with salt, pepper and the red pepper flakes, then cook for about 1½–2 minutes on each side, until pink.

5. 5

   Finish and serve

   Stir in the lemon juice and parsley, then toss the prawns and sauce with the pasta. Add pasta water as needed to thin the sauce, and serve immediately.

What is shrimp scampi?

Shrimp scampi is an American pasta dish built around prawns cooked in a garlicky butter and olive oil sauce, often finished with wine, lemon and herbs. The name draws on the Italian-American tradition of preparing prawns in the style of scampi, a type of small lobster.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 37g protein, 53g carbs, 18g fat.

The linguine supplies most of the carbohydrates, while the prawns provide much of the protein. Butter and olive oil contribute most of the fat; serve with green vegetables or salad to round out the plate.

The ingredients that shape the sauce

Butter and olive oil: using both gives the sauce buttery richness while keeping the garlic and prawns coated in oil.

White wine and lemon: the wine reduces to concentrate its flavour, while lemon juice stirred in at the end brings a fresh, sharp finish.

Keep the garlic pale

Garlic: cook it gently for just 1–2 minutes, stopping when it is lightly golden. Darker garlic can turn bitter and overpower the delicate prawns.

Watch the prawns closely

Even layer: spread the prawns across the pan so they cook evenly. Their pink colour and the stated cooking time of 1½–2 minutes per side are the cues in this method.

Use pasta water as needed

Reserved water: keep the 60 ml (¼ cup) from draining the linguine. Add it a little at a time if the sauce needs thinning as you toss everything together.

Serve it straight away

The recipe is ready in 25 minutes and is best served immediately after the pasta meets the sauce. A simple green salad or cooked green vegetables make an easy accompaniment.

Recipe notes & tips

• Measure out the pasta water before draining the linguine.
• Have the garlic, wine, lemon juice and parsley ready before you start cooking the prawns.
• Keep the garlic at a gentle sizzle so it colours without browning.
• Arrange the prawns in a single layer in the frying pan.
• Add reserved pasta water gradually so you can control the sauce consistency.

Variations

• More heat: Add extra red pepper flakes to taste.
• Herb change: Replace some of the parsley with chopped fresh basil.
• Extra lemon: Add a little finely grated lemon zest along with the juice.
• No wine: Use reserved pasta water in place of the wine, though the sauce will have a different flavour.
• Add greens: Toss in cooked spinach just before serving.

Common mistakes to avoid

• Browning the garlic: Stop at light golden so it does not develop a bitter taste.
• Skipping the pasta water: Reserve it before draining, as it can loosen the sauce.
• Crowding the prawns: Spread them in an even layer so they cook evenly.
• Overcooking the prawns: Check them after 1½ minutes per side and stop when pink.
• Adding all the pasta water: Mix it in a little at a time, only as needed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan, adding a splash of water if the sauce has thickened; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions