Shrimp Scampi with Linguine

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) tiger prawns, peeled and deveined
8 oz (225 g) linguine
4 tbsp (60 g) butter
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
1/2 cup (120 ml) dry white wine
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) lemon zest
1/4 tsp (1.25 ml) red pepper flakes
2 tbsp (8 g) fresh parsley, chopped
Salt to taste
Black pepper to taste

Show original ingredient measurements

1 lb (450 g) tiger prawns, peeled and deveined
8 oz (225 g) linguine
4 tbsp (60 g) butter
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
1/2 cup (120 ml) dry white wine
2 tbsp (30 ml) lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes
2 tbsp (8 g) fresh parsley, chopped
Salt to taste
Black pepper to taste

Instructions

1. Cook linguine in salted water until al dente; reserve a cup of pasta water.
2. In a large skillet, melt butter with olive oil; add garlic and red pepper flakes; cook until fragrant.
3. Add prawns, season with salt and pepper; sauté until just pink.
4. Pour in white wine; reduce by half, then add lemon juice and zest.
5. Toss in pasta, adding a splash of pasta water to make a silky sauce.
6. Finish with parsley and adjust seasoning; serve immediately.