Pasta with prawns and scampi is a dish that easily brings the essence of gourmet cuisine to your family table. Its combination of tenderly cooked shrimp and linguine, tossed in a luxuriously buttery, garlicky sauce, punctuated with chili flakes and a splash of fresh lemon juice, creates a rich, refreshing taste. This dish, ready in just 15 minutes, is perfect for mothers who want to prepare a quick but sophisticated meal that satisfies both adult tastes and children's love for pasta.
Because you will love our recipe
- Ready in just 15 minutes, perfect for busy weeknights.
- It only requires one pan to cook, making cleanup a breeze.
- It tastes great even reheated, making it perfect for lunch the next day.
Notes on ingredients
- Shrimp: Fresh or frozen is fine. If using them frozen, make sure they are completely thawed.
- Linguine: Can replace with spaghetti or angel hair. If desired, use gluten-free pasta.
- Butter: You can use unsalted butter; adjust salt accordingly.
- White wine: If desired, replace with chicken broth or non-alcoholic wine.
- Lemon juice: Fresh is best, but bottled works in a pinch.
- Parmesan: Grate your own for best flavor or use pre-grated for convenience.
- Parsley: Fresh parsley is recommended, but dried parsley can be used in smaller quantities.
Did you know?
Scampi originally didn't even contain shrimp! Scampi is actually a broader name for small members of the lobster family, typically Dublin Bay prawns or langoustines. However, because we have an abundance of shrimp in the United States, this dish has changed over time to become an almost stereotyped method of preparing shrimp over pasta: typically sautéed in butter with garlic, white wine to deglaze the pan, and lemon juice . Yum!
Choose the shrimp
Selecting the right shrimp is essential to obtain a perfect pasta with scampi and shrimp. Here are some tips to help you choose the best shrimp:
- Fresh vs frozen: Fresh shrimp should have a light, sea-like odor, firm flesh, and a bright, clean appearance with no black spots or discoloration. However, don't shy away from frozen shrimp, as they are often frozen immediately after being caught, maintaining their freshness.
- Size matters: Look for medium to large sized shrimp for this dish. Not only are they easier to clean and handle, but they also provide satisfying texture and flavor. Shrimp is usually sold by the count per pound; for scampi, a count of 21-30 (that's 21-30 shrimp per pound) is ideal.
- Tail-On or Off: Tailed shrimp can add a more elegant presentation to your dish, but for ease of consumption, you may prefer the tail. It's a matter of personal preference and presentation.
- Wild caught or farmed: Wild-caught shrimp often have a more pronounced flavor, but responsibly farmed shrimp can be a good alternative.
- Preparation: If you're short on prep time, look for shrimp that have been shelled and peeled. Otherwise, buying whole shrimp and preparing them yourself can be more economical and allow you more control over the cleaning process.
troubleshooting
- Overcooked shrimp: Cook the shrimp until they turn pink. They continue to cook in the sauce.
- Sauce too thin: Let the sauce cook a little longer before adding the pasta.
- The pasta does not coat well: Toss the pasta well into the sauce to coat it evenly.
Instructions for storage and heating
Store leftovers in an airtight container in the refrigerator for up to two days. Heat gently in a pan over low heat. Freezing is not recommended as it could alter the consistency of the shrimp and pasta.
More delicious shrimp pasta recipes
Watch the video below where Rachel will walk you through each step of this recipe. Sometimes it helps to have a visual idea and we always have you covered with our cooking program. You can find the complete collection of recipes on Youtube, Facebook Look, or ours Facebook pageor right here on our website with the corresponding recipes.
