Linguine with scampi and prawns

Ingredients

• 350 glinguine
• 400 gscampi
• 400 gprawns
• 1 bunchchopped parsley
• ½ glass (about 125 ml)white wine
• 1 knobbutter
• 3 tablespoonsextra-virgin olive oil
• 1 clovegarlic, crushed
• to tastesalt
• to tasteblack pepper
• a pinchchilli

Instructions

1. 1

   Prepare the seafood

   Wash the scampi and prawns thoroughly, then remove their heads and shells.

2. 2

   Heat the oil

   Pour 3 tablespoons of olive oil into a large frying pan and warm it.

3. 3

   Brown the garlic

   Add the crushed garlic clove and cook until golden.

4. 4

   Add the seafood

   Remove the garlic, add the scampi and prawns, then pour in the white wine and let it evaporate.

5. 5

   Season and cook

   Cook the seafood for a few minutes with the pan partly covered, then season with salt, black pepper and a pinch of chilli.

6. 6

   Boil the linguine

   Meanwhile, cook the linguine in plenty of salted water.

7. 7

   Toss the pasta

   Drain the linguine when al dente and toss it in the pan with the scampi and prawns.

8. 8

   Finish with butter

   Toss the pasta with a knob of butter. Take the pan off the heat and scatter over the chopped parsley.

9. 9

   Plate the linguine

   Divide the linguine between plates and distribute the scampi and prawns among them.

10. 10

    Serve straight away

    Serve the linguine with scampi and prawns immediately.

What is linguine with scampi and prawns?

This Italian-style pasta pairs long, flat linguine with shellfish cooked in a light white-wine sauce. Scampi and prawns bring a sweet, savoury flavour, while parsley adds a fresh finish.

The combination suits a quick seafood supper: the pasta cooks while the shellfish simmers, and a knob of butter helps bring the finished dish together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 43g protein, 64g carbs, 15g fat.

The linguine supplies most of the carbohydrates, while the scampi and prawns provide most of the protein. Olive oil and butter contribute much of the fat, so pair a serving with salad or vegetables for a more balanced plate.

The seafood and aromatics

Scampi and prawns: Remove the heads and shells before cooking, as directed. Keep the pieces ready so they can go into the pan together.

Garlic and parsley: The garlic flavours the oil as it browns, then is removed before the seafood goes in. Parsley is added off the heat to keep its fresh character.

Building the pan sauce

Wine: Add it after the seafood and let it evaporate before continuing. This leaves the pan juices to season the pasta rather than tasting sharply of raw wine.

Butter: Toss it through at the end, away from the heat. It gives the sauce a smooth finish and helps it cling to the linguine.

Cooking the seafood

Cook the shellfish for only a few minutes with the pan partly covered, as the recipe directs. The pieces should turn opaque and be just cooked through; avoid leaving them in the pan longer than needed.

Getting the pasta right

Cook the linguine in plenty of salted water and drain it al dente, while it still has a slight firmness at the centre. It will be tossed briefly with the seafood, so this helps it keep its texture.

Have the pan ready before draining, then toss the pasta with the shellfish while both are hot. Finish with parsley once the pan is off the heat.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the buttery seafood pasta. Crusty bread can be served alongside if you would like something to mop up the pan juices.

Recipe notes & tips

• Prepare the seafood before heating the oil so it is ready to add promptly.
• Use a large frying pan so the shellfish and pasta can be tossed without crowding.
• Keep the garlic moving as it browns, and take it out once golden.
• Drain the linguine al dente rather than cooking it until completely soft.
• Add the parsley only after taking the pan off the heat.

Variations

• More chilli: Increase the pinch for a livelier, spicier sauce.
• Lemon finish: Add a little lemon zest at the end for a brighter flavour.
• Extra parsley: Scatter more chopped parsley over each plate just before serving.
• Without butter: Leave out the butter and toss the pasta with a little of its cooking water instead.
• More vegetables: Add sliced courgette to the pan and cook until tender before adding the seafood.

Common mistakes to avoid

• Overcooking the seafood: Cook it for just a few minutes and stop when it is opaque and cooked through.
• Burning the garlic: Remove it as soon as it turns golden so it does not make the oil bitter.
• Soft pasta: Drain the linguine while it is still al dente, as it will be tossed in the pan.
• Adding parsley too early: Stir it in after the heat is off to preserve its fresh flavour.
• Serving late: Bring the pasta and seafood together at the end and serve immediately.

How to store

Refrigerate leftovers in a sealed container and eat within 1–2 days. Reheat gently in a pan until piping hot, adding a splash of water if the pasta seems dry; the seafood may become firmer on reheating.

Frequently asked questions