Prawn Scampi
Pasta dish tossed in a buttery garlic and red pepper flake sauce, brightened with white wine and lemon juice, then finished with juicy seared prawns, fresh parsley, and Parmesan.
- 1.5 lbs large prawns, peeled and deveined
- 1 lb linguine or spaghetti
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 6 tbsp butter
- 3 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1/2 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- Salt and black pepper to taste
- Cooker
- Cooking utensils
- Pot
STEP 1: Cook pasta according to package directions until al dente, reserve 1 cup pasta water.
STEP 2: Pat prawns dry and season with salt and pepper.
STEP 3: Heat olive oil in a large skillet over medium-high heat.
STEP 4: Add prawns and cook for 1–2 minutes per side until pink, remove and set aside.
STEP 5: Add butter to the same skillet and let it melt.
STEP 6: Add minced garlic and red pepper flakes, cook for 1 minute.
STEP 7: Add white wine and lemon juice, let it simmer for 2 minutes.
STEP 8: Add cooked pasta to the skillet with a splash of pasta water.
STEP 9: Toss pasta with the sauce for 1 minute.
STEP 10: Return prawns to the skillet and toss gently.
STEP 11: Add fresh parsley and Parmesan cheese.
STEP 12: Serve immediately with additional lemon wedges.
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