Shrimp Scampi (Buttery Garlic Prawn Pasta)
If you love pasta that feels a little bit fancy but is actually dead easy to make, shrimp scampi is your best friend.
It’s buttery, garlicky, lightly tangy from white wine and lemon, and packed with juicy prawns. The sauce is silky and glossy, coating every strand of pasta beautifully. Best of all? It comes together in about 20 minutes.
This shrimp scampi is simple, buttery and full of flavour. This is the kind of dish you make when you want something comforting but still impressive. Perfect for date night, or just treating yourself after a long day.
Ingredients
Main Ingredients
- 200g raw prawns, peeled and deveined
- 1 tsp salt (for marinating prawns)
- 1 tsp black pepper (for marinating prawns)
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 1/4 cup chopped onions
- 2 tbsp minced garlic
- 1/2 cup dry white wine
- 1 tsp lemon juice
- 1 tbsp butter (extra)
- 200g dried pasta (spaghetti or linguine, serves 2)
- salt to taste (for final seasoning)
- black pepper to taste (for final seasoning)
- 1 tbsp chopped fresh parsley
Optional
- 2 tbsp grated parmesan
- 1 cup reserved pasta water
Instructions
1. Prepare the ingredients
Peel and devein 200g raw prawns. Pat them dry with paper towel.
Cook 200g dried pasta in a large pot of salted boiling water according to packet instructions. Drain and set aside, reserving 1 cup pasta water.
2. Marinate the prawns
In a bowl, combine 200g prawns with 1 tsp salt and 1 tsp black pepper. Mix evenly and set aside for 5–10 minutes. Don’t marinate too long. Prawns are delicate and only need light seasoning before cooking.
3. Cook the prawns
Heat 2 tbsp butter and 2 tbsp extra-virgin olive oil in a large pan over medium heat.
Add the marinated prawns in a single layer. Cook for about 1–2 minutes per side until pink and just cooked through.
Remove prawns from the pan and set aside. Do not wash the pan.
❤️ Tip: Don’t overcrowd the pan. Cook in batches if needed so the prawns sear instead of steam.
4. Build the sauce
In the same pan, add 1/4 cup chopped onions and 2 tbsp minced garlic. Sauté for 1–2 minutes until fragrant.
Pour in 1/2 cup dry white wine and 1 tsp lemon juice. Add 1 tbsp butter. Bring to a gentle simmer and let it reduce slightly for about 2–3 minutes.
❤️ Tip: Let the wine simmer long enough to cook off the sharp alcohol smell, but don’t reduce it too much — you want a silky sauce, not dry pasta.
5. Combine pasta and prawns
Add the cooked 200g pasta into the pan. Toss well to coat in the sauce. Return the cooked prawns to the pan. Season with salt and black pepper (to taste).
If needed, add some reserved pasta water to loosen the sauce.Toss everything together until glossy and well combined.
❤️ Tip: Turn the heat off before adding the prawns back in to avoid overcooking them.
6. Finish and serve
Sprinkle 1 tbsp chopped fresh parsley over the pasta, or add 2 tbsp grated parmesan for extra richness. Serve immediately while hot and glossy.
❤️ Tip: Shrimp scampi is best eaten straight away. The sauce thickens as it cools.
Extra Tips
1. Flavour boost
Add 2 tbsp grated parmesan into the sauce for extra savoury flavour.
2. Spice kick
Add 1/2 tsp chilli flakes when sautéing the garlic for gentle heat.
3. Creamy version
Add 2 tbsp thickened cream after the wine reduces for a richer sauce.
4. No wine option
Replace 1/2 cup white wine with 1/2 cup chicken stock.
Ingredients
- 200 g raw prawns peeled and deveined
- 1 tsp salt for marinating prawns
- 1 tsp black pepper for marinating prawns
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 1/4 cup chopped onions
- 2 tbsp minced garlic
- 1/2 cup dry white wine
- 1 tsp lemon juice
- 1 tbsp butter extra
- 200 g dried pasta spaghetti or linguine, serves 2
- salt to taste for final seasoning
- black pepper to taste for final seasoning
- 1 tbsp chopped fresh parsley
Instructions
- Prepare the ingredients: Peel and devein 200g raw prawns and pat dry. Cook 200g dried pasta in a large pot of salted boiling water according to packet instructions. Drain and reserve 1 cup pasta water.
- Marinate the prawns: Combine 200g prawns with 1 tsp salt and 1 tsp black pepper. Mix evenly and rest for 5–10 minutes.
- Cook the prawns: Heat 2 tbsp butter and 2 tbsp extra-virgin olive oil in a large pan over medium heat. Add the marinated 200g prawns in a single layer and cook for 1–2 minutes per side until pink and just cooked. Remove and set aside. Do not wash the pan.
- Build the garlic wine sauce: In the same pan, add 1/4 cup chopped onions and 2 tbsp minced garlic. Sauté for 1–2 minutes. Add 1/2 cup dry white wine, 1 tsp lemon juice and 1 tbsp butter. Simmer gently for 2–3 minutes until slightly reduced.
- Combine pasta and prawns: Add the cooked 200g pasta into the pan and toss to coat. Return the cooked 200g prawns. Season with salt and black pepper (to taste). Add some reserved pasta water if needed. Toss until glossy and well combined.
- Finish and serve: Sprinkle 1 tbsp chopped fresh parsley over the pasta. Add 2 tbsp grated parmesan if desired. Serve immediately.
Notes
- Flavour boost – Add 2 tbsp grated parmesan into the sauce for extra savoury flavour.
- Spice kick – Add 1/2 tsp chilli flakes when sautéing the garlic for gentle heat.
- Creamy version – Add 2 tbsp thickened cream after the wine reduces for a richer sauce.
- No wine option – Replace 1/2 cup white wine with 1/2 cup chicken stock plus 1 tsp extra lemon juice.
