Garlic Butter Shrimp Scampi

Ingredients

• 454 g (1 lb)large or jumbo prawns, peeled and deveined
• 227 g (8 oz)linguine or spaghetti
• 85 g (6 tablespoons), dividedunsalted butter
• 30 ml (2 tablespoons)olive oil
• 6–8 clovesgarlic, minced
• 2.5 ml (½ teaspoon), or to tastered pepper flakes
• 120 ml (½ cup)dry white wine, such as Sauvignon Blanc or Pinot Grigio
• Juice of 1 large lemonlemon
• 15 g (¼ cup)fresh parsley, chopped
• To tastesalt and freshly ground black pepper
• 240 ml (1 cup), as neededreserved pasta water

Instructions

1. 1

   Cook the pasta

   Bring a large pot of heavily salted water to the boil. Cook the linguine according to the packet directions until al dente. Before draining, reserve about 240 ml (1 cup) of the starchy cooking water. Drain the pasta and set it aside.

2. 2

   Sauté the prawns

   While the pasta cooks, heat 1 tablespoon of the butter and the olive oil in a large frying pan over medium-high heat. Pat the prawns dry and season with salt and pepper. Arrange them in a single layer and cook for 1–2 minutes on each side, until pink and opaque. Transfer to a plate.

3. 3

   Cook the garlic

   Lower the heat to medium-low and add 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and red pepper flakes. Stir constantly for 30–60 seconds, just until fragrant, taking care not to brown or burn the garlic.

4. 4

   Reduce the sauce

   Pour in the white wine and lemon juice. Raise the heat to medium and bring the mixture to a simmer, scraping up any browned bits from the pan with a wooden spoon. Simmer until reduced by about half, 2–3 minutes.

5. 5

   Emulsify the butter

   Remove the pan completely from the heat. Add the remaining 3 tablespoons of butter and keep swirling the pan until the butter has melted into a smooth, glossy sauce.

6. 6

   Toss and serve

   Return the cooked prawns and drained pasta to the pan. Add the chopped parsley and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper if needed, then serve immediately.

What is shrimp scampi?

Shrimp scampi is an Italian-American pasta dish built around prawns in a garlic, butter and wine sauce. The name draws on Italian scampi, a type of small lobster-like crustacean, while this familiar version uses prawns instead.

This recipe brings together the classic rich-and-bright combination of butter, white wine and lemon, then tosses the sauce with pasta. A little pasta water helps it cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while butter and olive oil contribute much of the fat. Prawns provide the main protein, with smaller contributions from the pasta. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Why these ingredients work

Prawns: Large or jumbo prawns are easy to sear without overcooking, and their mild sweetness suits the sharp lemon and savoury garlic.

Wine and lemon: Dry white wine gives the sauce a savoury depth, while lemon juice cuts through the butter. Parsley adds a fresh finish.

Get the pasta ready

Al dente: Cook the pasta just until it still has a little firmness. It will be tossed with the sauce at the end, so avoid letting it become soft in the pot.

Pasta water: Reserve the starchy water before draining. Add it a splash at a time if the sauce needs loosening, rather than pouring in all of it at once.

Cook the prawns briefly

Dry surface: Pat the prawns dry before seasoning so they sear rather than release extra moisture into the pan.

Doneness: Cook them in a single layer for 1–2 minutes per side, stopping when they turn pink and opaque. Set them aside while you make the sauce so they do not overcook.

Keep the garlic fragrant

Gentle heat: Once the prawns are out, lower the heat before adding the garlic and chilli flakes. Stir for 30–60 seconds, just until you can smell the garlic.

Avoid browning: Garlic can turn bitter if it burns. Keep it moving and add the wine and lemon as soon as it is fragrant.

Build a glossy sauce

Reduce first: Simmer the wine and lemon for 2–3 minutes, scraping up the browned bits. Reducing the liquid before adding the last butter helps keep the finished sauce smooth rather than watery.

Off the heat: Take the pan off the heat completely before swirling in the remaining butter. Toss the pasta and prawns through the sauce promptly while it is glossy.

What to serve alongside

A crisp green salad or steamed green vegetables make a fresh contrast to the buttery pasta. Keep any side simply dressed so it does not compete with the lemon and garlic.

Serve the dish as soon as it is tossed, while the sauce is silky and the prawns are tender.

Recipe notes & tips

• Reserve the pasta water before draining, since it is difficult to replace once discarded.
• Use a pan large enough to arrange the prawns in a single layer.
• Adjust the red pepper flakes to suit your preferred level of heat.
• Measure the remaining butter portions before you start so they are ready for each stage.
• Add reserved pasta water gradually, tossing between splashes to check the sauce consistency.
• Serve immediately for the best texture.

Variations

• Extra chilli: Increase the red pepper flakes for a punchier sauce.
• Herb swap: Use chopped chives in place of some of the parsley for a different fresh note.
• More lemon: Add a little extra lemon juice at the end for a sharper finish.
• Vegetable addition: Toss in lightly cooked spinach when combining the pasta and prawns.
• Pasta choice: Use spaghetti instead of linguine, as listed in the recipe.

Common mistakes to avoid

• Wet prawns: Pat them dry before seasoning so they cook properly in the pan.
• Crowded pan: Cook the prawns in a single layer so they sear instead of steaming.
• Overcooked prawns: Remove them as soon as they are pink and opaque, then return them only at the end.
• Burnt garlic: Keep the heat at medium-low and stir constantly for 30–60 seconds.
• Butter added over heat: Take the pan off the heat before swirling in the final butter to help the sauce emulsify.
• Too much pasta water: Add it a splash at a time so the sauce does not become thin.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a frying pan with a small splash of water, just until warmed through; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions