Linguine Prawn Scampi

    35 minutes

    This is a quick and easy scampi pasta recipe with the bright assertive flavours of parsley and lemon juice. You won't need any sides at all!

    139 people made this

    Serves: 4 

    • 375g linguine
    • 185g butter
    • 500g prawns, peeled and deveined
    • 4 cloves garlic, minced
    • 2 tablespoons lemon juice
    • 3 tablespoons chopped fresh parsley
    • salt and pepper to taste

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Place the butter or margarine in 20x30cm glass baking dish and place in oven until butter melts.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and transfer to a large serving bowl.
    3. Stir the prawns, garlic and lemon juice into the melted butter. Return dish to oven. Bake for 3 minutes. Remove from the oven, and mix in parsley; continue baking until prawns are opaque, about 2 minutes longer. Season with salt and pepper.
    4. Spoon the prawns and butter sauce over the linguine and toss to coat the pasta. Serve immediately.

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    Reviews in English (122)


    Simple shrimp recipes are the best. This one is great as is and even simpler if you just cook to shrimp in a skillet. I'd melt the butter, add the garlic, then the shrimp, then toss in the parsley and finally add the cooked pasta to the pan. You could also add a cup of wine or some breadcrumbs if you wanted. To lighten it up, use less butter!  -  14 Dec 2001  (Review from Allrecipes USA and Canada)


    Wow. Made this tonite - lots of woofing and slurping. This recipe is definitely gourmet restaurant quality. I made just a few adjustments: I used 1/3 c of butter and 1/3 c of extra virgin olive oil and sauteed 1/2 of a large shallot (chopped) until tender in a large skillet on top of the stove. THEN, I added the garlic (6 cloves - do not brown), shrimp, lemon juice, parsley and 1 1/2 tsp of sea salt. At the end, I added a half a can of chicken broth to make more sauce. The broth really cut the oil and rounded out the flavor,leaving plenty of juice for the pasta to soak up. I used angel hair pasta instead of linguini. Just wonderful.....After the pasta was eaten, we dunked our focaccia bread in the extra sauce....  -  27 Apr 2004  (Review from Allrecipes USA and Canada)


    I made it in a skillet instead of the oven and substituted olive oil for some of the butter, and added a splash of white wine--very good!!  -  09 May 2002  (Review from Allrecipes USA and Canada)