How do I know when the prawns are perfectly cooked?

Prawns are done when they turn pink and curl into a loose 'C' shape; a tight 'O' means they're overcooked and rubbery.

What can I substitute for white wine?

Use an equal amount of low-sodium chicken broth plus 1 tablespoon of white wine vinegar or lemon juice for acidity.

Why did my sauce separate and look greasy?

The sauce likely got too hot or didn't have enough pasta water starch. Whisk in a splash of cold reserved pasta water off heat to re-emulsify.

Can I make prawn scampi ahead of time?

It's best served fresh, but you can prep by cooking the pasta and prawns separately, then combine with sauce just before serving to avoid overcooking.

Home / Recipes / italian_american / Prawn Scampi

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Prawn Scampi

RATING

4.6/5(187)

TASTE SCORE

9/10

Juicy, plump prawns bathed in a lush garlic-butter white wine sauce with a bright hit of lemon. This Italian-American classic comes together in under 30 minutes, making it the perfect quick-yet-impressive dinner. Toss with linguine or mop up every drop with crusty bread.

PREP

10m

COOK

15m

SERVES

1 CUP

649 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Cook the linguine.
Bring a large pot of generously salted water to a rolling boil. Cook linguine according to package directions until al dente, about 8 minutes. Reserve 1 cup of pasta water before draining.
TIPDon't drain every last drop — the starchy pasta water is liquid gold for the sauce.
saute · ~4 min
Sear the prawns.
Pat prawns dry and season lightly with a pinch of salt. Heat olive oil in a large skillet over medium-high heat. Add prawns in a single layer and cook 1-2 minutes per side until pink and just opaque. Transfer to a plate.
TIPWork in batches if needed — crowding the pan steams the prawns instead of searing them.
saute · ~5 min
Build the garlic butter sauce.
1.Reduce heat to medium-low and add butter to the same skillet.
2.Add sliced garlic and red chili flakes, stirring constantly until fragrant but not browned (about 1 minute).
3.Pour in white wine and bring to a gentle simmer, scraping up any browned bits from the pan.
4.Let the wine reduce by half, about 2-3 minutes.
TIPGarlic should bloom into a sweet perfume — if it turns brown, start the butter-garlic base again.
simmer · ~1 min
Add lemon juice and return the prawns.
Stir in the fresh lemon juice. Slide the seared prawns back into the skillet along with any juices. Toss gently and let them re-warm in the sauce for 1 minute.
assemble · ~2 min
Toss the pasta with the sauce.
Add the drained linguine directly to the skillet. Toss with tongs to coat every strand in the garlic sauce. Splash in reserved pasta water 2-3 tablespoons at a time until the sauce is glossy and clings to the pasta.
TIPThe sauce should be silky and cohesive, not pooled at the bottom. Pasta water is the secret binder.
garnish · ~1 min
Finish with parsley and serve hot.
Scatter fresh parsley over the plated scampi. Serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns completely dry before searing to ensure a golden crust instead of steaming.
2
Reserve at least 1 cup of pasta water; its starch emulsifies the butter-wine sauce into a silky glaze.
3
Cook garlic butter on medium-low heat — high heat will burn the garlic and turn the sauce bitter.
4
Use a dry white wine like Pinot Grigio or Sauvignon Blanc; avoid oaked Chardonnay which can overpower the delicate prawns.
5
Toss the pasta in the skillet with sauce for at least 30 seconds to let the strands absorb flavor.
6
For extra brightness, add a pinch of lemon zest along with the juice.

RECIPE VARIATIONS