- Seafood pasta
- Prawn pasta
This deceptively simple sauté of butter, garlic, wine, Parmesan and prawns is great for midweek entertaining. Serve over hot linguine and garnish with chopped parsley.
1029 people made this
- 1 (500g) pack linguine
- 30g (1 oz) butter
- 3 tablespoons white wine
- 1 dessertspoon grated Parmesan cheese
- 3 cloves garlic, minced
- small handful chopped fresh parsley
- salt and freshly ground black pepper to taste
- 1kg (1 1/4 lb) fresh prawns, peeled and deveined
MethodPrep:10min ›Cook:20min ›Ready in:30min
- 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.
- In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
- Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
- Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.
Reviews & ratingsAverage global rating:(915)
Reviews in English (706)
Lovely dish, simple to make and sooo quick. Definately be making that again. My wife loved it-25 Apr 2012
Really simple to make-05 Aug 2011
Really easy and so delicious! I added mushrooms to the sauce / prawns too.Thank you, will use again.-10 May 2010
Garlic prawn linguine recipe - Recipes
Garlic Linguine Pasta with Prawns
Simple to make and taste deliscious
I shot this video near where I live in Mt Martha Australia, it’s a beautiful reserve named The Briars full of birdlife and Australian native animals. Linguine is a similar pasta to the fettuccine only narrower in width which originated in the Liguria region of Italy. This recipe is made with prawns or shrimps and is relatively quick to make. I used fresh or soft pasta, but you can also use dry, it will just take 10 minutes longer. Use lot’s of parsley and don’t skimp on the butter.
- 10oz - 300g Linguini pasta 10-12 prawns (shrimps) 4 garlic cloves 1 chilli 1 lemon 1/3 bunch of Italian parsley 1 cup of white wine ½ cup Parmesan cheese 3 tbsp – 40g butter 4 tbsp olive oil Salt and Pepper
Fill a large pot of water and bring to the boil. Add salt once boiling.
Wash, remove stalks and chop the parsley finely, keep aside. Remove the stalk from the chili, split in half, scrape away the seeds. Slice lengthwise in two or three, then chop finely, keep aside. Ensure your prawns (shrimps) are gutted and cleaned. Leave the tails on if any.
Place a large pan on high heat, add olive oil, chili and mince or grate the garlic. Lightly sweat for 30 seconds, add the prawns and caramelise each side. Deglaze with white wine, add grated zest of one whole lemon. Season with salt and pepper. Turn heat to very low.
Place your linguine pasta into the water. Loosen properly and cook as per directions on pack. I used soft fresh pasta that only takes 4 minutes. Cook one less minute as it will finish the last minute in the pan.
Add Parmesan cheese to your prawns (shrimps), add the butter and mix well until butter is melted. Add the chopped parsley, mix or toss until evenly distributed and serve immediately. Arrange the prawns on the outside of the pasta.
Garlic Shrimp Scampi Linguine
Posted By Savita
Garlic Shrimp Scampi Linguine, a garlicky lemony Shrimp and Pasta recipe which has weekday dinner written all over it.
For dinner last week, I cooked linguine pasta, coated it in garlic, wine and herb butter scampi sauce.. and dinner was ready!
Pasta and shrimp pair wonderful together, whether served as a quick weeknight dinner or as a surf-turf style Sunday supper. A serving of lean protein, citrus-y sauce and pasta to scoop all the flavors! This 25 minute dinner makes family happy and cook's life easy. :)
However, honestly, when Scampi Sauce is served with pasta. it often looses it's delicate taste. So, today I decided to fix that. I'm sharing few of my favorite simple tips to ensure a bold flavor Scampi Sauce even after being coated in hearty linguine pasta.
Grab a glass of wine, (save some for scampi sauce), and let's get cooking!
Today's Shrimp Scampi pasta recipe was ever easier to prepare with Heston Nanobond Stainless Steel Skillet. I recently teamed up with Hestan to bring to you some of their latest cookware. Like this Stainless Steel Skillet which stole my heart since I cooked in it first time.
One of my favorite skillet so far, this skillet is made of thick ply steel, 4x harder than regular, which disperse heat very evenly. Even heat means even cooking. You can see in the video of Shrimp Scampi below, the shrimp had an even sear even when I used frozen shrimp straight from freezer to the skillet.
I also loved the large cooking surface. One pound pasta, 14-15 pieces of jumbo shrimp and sauce.. all was done in same skillet. The cookware is available for sale in Sur La Table stores. Please do check it out!
Now, back to my amazing shrimp scampi pasta recipe. :)
First, let's discuss the Scampi Sauce! Shall we!?
Scampi Sauce is soul of dish when you serving shrimp scampi with pasta for dinner. Scampi sauce recipe is very easy and need very basic pantry ingredients.. However, when served with pasta, often this sauce looses it's flavor.
Whenever I' making Shrimp Scampi with Pasta, I ensure three of the following things for a good flavorful pasta dinner:
Sauce may look too much but noodles style pasta such as linguine needs more sauce. Sauce gets thicker as it sits and a lot of it absorbed by the pasta. So, I increase *quantity of sauce by adding 1/2 cup of chicken or shrimp stock. This not just increase the quantity of sauce, but adds more flavor. If possible, prefer shrimp stock over chicken stock. *For reheating leftover pasta, I reserve a cup of pasta water around.
2. bold flavorful base for sauce
This is one of the important aspect of serving shrimp scampi with pasta. with pasta, sauce needs more body than when served as a side. To *flavor the sauce, I cook shrimp with tails on or ask butcher to not discard shrimp shell and I bring those home. When shrimp shells are saute in butter, garlic, and herbs.. it adds lot of additional flavor to the sauce. I find this trick also most cost effective. I mean, bringing tail-on shrimp does not cost any more than tail-off. You can serve it as-is, or trim tails after cooking shrimp in garlic-butter sauce.
*You can also fortify sauce with some clam juice.
3. not to skimp on herb and garlic
Herbs like I used fresh chopped parsley, and fresh chopped garlic make all the difference in flavor Shrimp scampi pasta sauce. So, please don't skimp. and generous splash of lemon before serving. I suggest, serve a lemon wedge on the side. Lemon goes good with garlic and both taste amazing with seafood.
Last, but no way the least, use good quality drinking wine. A good quality wine will make a simple shrimp scampi worth Italian quality meal. (and, yes, please enjoy the rest with dinner!) Follow these simple steps above, and this recipe will be your favorite Weekday Dinner recipe, all summer long.
This garlicky shrimp scampi linguine has been often on my dinner table. Who does not love a 25 minute dinner promise? Ask me, I adore it! :) Oh, and save leftovers for one more day. Refrigerate, reheat with some reserved pasta water for second dinner. Leftover pasta will also make great Italian Frittata hint hint.
Let's make this pasta and shrimp for dinner tonight. For you and you only, I'm also bringing a video on "How To Make Shrimp Scampi Pasta".
I hope you will enjoy! For more inside stories, connect with me on Instagram @SavitaChefdeHome
THERMOMIX ® RECIPE
Add pasta and cook per packet instructions (for fresh linguine it took roughly 5 minutes) 100 degrees "Counter-clockwise operation" / "Gentle stir setting" -speed 1, MC removed and TM basket on top.
Once cooked drain using TM basket.
Place garlic and chilli into TM and chop for 5 seconds / Speed 8. Scrape down bowl.
Add oil, salt and sautee for 1-2 minutes 100 degrees / speed 2.
Add prawns and tomatoes and cook 100 degrees "Counter-clockwise operation" / speed 1 for 4-5 minutes or until prawns are opaque.
Add pasta, lemon juice and parsley and stir with spatula until heated through, you can also heat through on 100 degrees "Counter-clockwise operation" "Gentle stir setting" for 30 seconds to heat through further, be careful not to over cook the prawns.
Creamy Prawn Linguine
Linguine with tomatoes, greens, and prawns in a buttery sauce = bomb.
prawns, peeled and deveined
crushed chilli flakes, plus more for garnish
freshly grated Parmesan, plus more for garnish
Freshly ground black pepper
- In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 120-ml pasta water, and return to pot.
- In a large pan over medium heat, heat oil. Add prawns and season with salt and pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from pan and reserve on a plate.
- Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1 minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
- Add double cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is too thick, add additional pasta water.
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Garlic Butter Prawns Spaghetti
Rated 5.0 out of 5 by 3 readers
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
- 500g/1.1lbs spaghetti or long pasta (I used bucatini)
- 125g/4ozs. butter, cubed
- 6 cloves garlic, peeled and finely chopped
- 500g/1.1lbs peeled large raw prawns/shrimp (frozen is fine)
- 1/2 - 1 cup pasta cooking water
- 1 teaspoon chicken stock powder
- 2 lemons, halved
- 1/4 cup finely chopped parsley
- Salt and pepper
Step 1 - First start cooking the pasta in one large pot with lots of salted water. It should take around 8-9 minutes.
Step 2 - While the pasta is cooking, start browning the butter. Add the butter to a large frypan or skillet and cook on medium high heat until it starts to smell nutty. Turn the heat down to medium and add the garlic and fry for around 30 seconds (you don't want the garlic to burn). Then add the prawns and cook for a minute or two or until they start to turn pink.
Step 3 - By now the pasta should be ready (if not take the prawn pan off the heat). Scoop out a cup of pasta cooking water (you'll only need 1/2 cup but take more just in case) and drain the pasta. Add 1/2 cup of pasta water, 1 teaspoon chicken stock powder and then squeeze the juice of 1 lemon to the pan to make a sauce and add salt and pepper and taste for seasoning. Add the pasta to the pan and swirl with tongs to coat the pasta and prawns. Taste again for seasoning and then sprinkle with parsley.
Step 4 - Cut up the remaining lemon and serve each plate with a quarter of a lemon.
What Ingredients do you need?
This recipe calls for very basic easily available ingredients.
Pasta- I have linguine here but just any shape of pasta will do.
Shrimps- Fresh or Frozen, both would work here. Clean and devein the shrimps. I like to keep the tails on because we absolutely love those crunchy bits.
Mushroom- Mushroom cleaned and sliced.
Seasoning- Italian seasoning, paprika, salt and pepper. That's all.
Butter and Oil - Butter for the rich sauce. Because oil has a high smoking point, it prevents the butter from burning.
Sundried Tomatoes - These sweet and tart sundried tomatoes are just amazing. These have umami and the oil is also really flavourful.
Garlic- Well, garlic makes everything better. more, the better.
This recipe is also versatile and you can add pepper, a hand full of spinach to it.
Easy Creamy Garlic Shrimp Linguine Seafood Pasta Recipe
This creamy garlic shrimp linguine will be your new favorite pasta recipe! Creamy garlic sauce &ndash need I say more?
Smell this amazing creamy garlic shrimp linguine and drool! It&rsquos so smooth, so rich, so creamy, so garlicky and so delicious! You just can&rsquot help by reach for more and more! Piping hot pasta with creamy garlic sauce is a true comfort food. So soft, it just coats your tongue and sends you into ecstasy!
This delicious creamy shrimp pasta dish is ready in just 15 minutes from start to finish &ndash basically as long as it takes to make a pot of pasta! We are being smart with our time, so we will make the sauce while the pasta is cooking :) Time is money! Quick and easy recipes like this are a lifesaver for busy people. This is perfect for a crazy weeknight! All you need is a pot of creamy garlic shrimp pasta with a glass of wine to relax after &ldquoone of those&rdquo days!
Not only does this creamy garlic pasta make a perfect weeknight dinner, but it&rsquos also amazing to serve to company! Seafood pasta sounds and looks fancy, nobody&rsquos gonna know it&rsquos so effortless to make :) Your guests will devour it!
This recipe uses common ingredients and is pretty economical for a seafood dish. You need a bag of frozen shrimp, a package of linguine pasta, heavy cream, Parmesan cheese, fresh garlic, olive oil and seasonings &ndash that&rsquos it! You can also use another kind of pasta instead of linguine if you&rsquod like &ndash spaghetti or even the short pasta &ndash no matter what the shape of your pasta is, you just can&rsquot go wrong with the creamy garlic shrimp sauce!
Why We Love This Easy Shrimp Pasta:
- EASY! Boil pasta, saute shrimp, stir together, and serve.
- QUICK! You can have this on the table in 20 minutes!
- ADAPTABLE! Not a fan of shrimp? Sub in cubed chicken or smoked sausage! Use any shape of pasta. Skip the red pepper flakes and use Cajun seasoning instead.
As you can see, there&rsquos a lot to love in this simple dish!
I made this recipe as written except for substituting dried basil for fresh. I do think fresh basil would have made a difference but not that big a difference. It was absolutely ok. Perhaps it will be better as leftovers but there are just too many other shrimp and pasta recipes that are better than this. If you just need to use up some ingredients it's fine. If you're going out of your way to make it, I don't think so.
I incorporated some of the other reviewers' suggestions and added lemon to the shrimp when they were cooked and used only one bottle of clam juice, but I didn't have any white wine so I used vermouth and I wanted some veggies with it, so I cut up some brocollini and sauteed it with the garlic and onions. Got rave reviews!
This was great, and would have been even better had I remembered the basil! I used a little less butter than called for because it was all I had in the house and still turned out fine. I would make it again.
I found this yesterday browsing for a new dish to make since my husband and youngest daughter do not eat meat. I always browse the reviews before I make anything. This was exceptional! I did only use 1 bottle of clam juice as noted by the reviews and the sauce was perfect. We had very little leftovers. There was so much flavor in the dish that I will definately be making this again.
My husband made it exactly as written except didn't have fresh basil so used dried. We really enjoyed it. It was light, tasty, and flavorful. I will put this in my recipe binder to make again!
I was using up holiday leftovers for this recipe so it was followed exactly but very close. I used some excellent quality cooked jumbo shrimp, subbed finely chopped sweet onion and chicken stock for clam juice. It turned out really good but next time I will use less stock/juice as it just wasn't thick enough even after almost 20 minutes. but the flavor was nice. I also might try another herb as someone else suggested, tarragon sounds nice but we still liked the basil.
forgot to add that I served over squid ink linguine, which was tasty and a beautiful colour contrast!
Delicious! Took me quite a while (45 mins) to prep all the ingredients (peel & butterfly the shrimp, prepare garlic, onions, lemon rind), but once prepped, cooking was fast and easy. Didn't have clam juice, so used 8oz chicken stock, which was plenty. Also added red pepper and fresh lemon juice as recommended by others. Gave it a wonderful zing and really rounded out the flavours! Only thing that didn't work for me was the basil. Will try fresh tarragon instead next time. A definite keeper!
Wonderful and easy! I did make some substitutions--I added extra lemon juice to the shrimp--2-3 Tbs just after cooking. I could not find plain clam juice so I used two cans of minced clams with juice the exta shellfish was a nice addition. To lighten it up I used 1/2 part heavy cream and 1/2 part evaporated skim milk. Thus it was not quite as rich as the original recipe but was quite delicious and satisfying nonetheless. I will make this again!
I served this for my boyfriend and he loved it. I made some minor alterations though. I added scallops, asparagus,yellow peppers, and black olives. I also agree that one jar of clam juice is plenty. I will definitely make this again!
This is an exceptional recipe!
I prepared this dish following substitutions suggested by other readers: in lieu of listed ingred. I used shallots, fat free half and half and 8 oz. chicken stock (any more liquid and it would have taken a long time to reduce and thicken. I also squeezed lemon juice and a little salt over the prepped shrimp and refrigerated for a few hours before cooking them. I added the crushed red pepper flakes. Seasoned with salt and pepper, and sprinkled with grated parmesan before serving. Lots of changes but ➺se' was there, very quick and simple, but most importantly it was DELICIOUS. Will make often.
My five and eleven year old son's loved this as much as their Mom did when I served it to her on Mother's Day. I only used one 8 oz bottle of clam juice and went a bit heavier on the whipping cream. I followed a reviewers rec by added a tiny amount of red pepper flakes and another rec to use farfalle pasta. I pretty much followed the recipe with the addition of a pinch or two of other seasoning. Unfortunately I could not get fresh basil -- I used dried. I'm sure the fresh would have made it even better. An easy and yummy recipe.
This was a pleasant but forgettable meal. I used something between 1 and 2 bottles of clam juice and some red pepper flakes as others have suggested. Still no cigar.
Delicious, I have made this again and again. I agree that 1 bottle of clam juice is plenty.
I make this regularly. I keep a jar of clam base handy, so there is no need to buy bottles of clam juice. I sometimes substitute regular onions for the green onions, I also prefer farfalle pasta and add a bit of parmesan at the end. It is always a hit!
I liked this dish, but in the end didn't think it was worth it to purchase ingredients like clam juice and whipping cream, as ultimately the dish did not taste that different than something like shrimp scampi. It was still good, though, and following the suggestions of others I added red pepper flakes (when I added the garlic) and also squeezed some fresh lemon juice and black pepper on at the end right before serving. Next time though I will ty to go for the same effect with ingredients I readily have on hand.
I made this dish for my entire family on Mother's Day. The best part about this dish is that it scales to large groups easily. When adding the clam juice and cream, I also added 1 tbsp of crushed red pepper (about 1/2 tsp for the recipe's porportions), which created a sweet/spiciness to the sauce. I really enjoyed it and got rave reviews from my family. Note: be careful with the salt.
This dish lacked distinctive flavor. The sauce was bland and needed doctoring. Lemon juice and red pepper flakes helped, but we won't be making this dish again.
I have tried to retire this recipe. My friends keep asking for it, so I keep making it. It is simple, fast and tasty.
The results were uninspired - sauce came out with a good consistency and coated the pasta nicely, but was surprisingly flavorless I added a little red pepper and that was the primary flavor of the dish. There are better pasta and shrimp recipes that I will make in place of using this one again.
We really liked this recipe, and it was easy for a weeknight. I substituted bay scallops for the shrimp, and I only used one bottle of clam juice (the scallops give off a lot of juice). My husband even thought it was good, and he doesn't really like sauces with cream in them. I also cut back on the butter a bit, to about a 1/2 stick, which was more than enough. Even with all the butter and cream, it had a light, fresh taste and was not overly rich. The lemon zest makes it, the proportion was perfect.
This is a "splurge worthy" dish and great for entertaining. I made it for friends and they all told me I was a great cook, without realizing how easy it was for me to make. I was in a hurry for the sauce to thicken, so I added 1 tsp cornstarch disolved in clam juice towards the end. The only change Iɽ make next time would be to increase the garlic by a couple cloves.
I thought this was a great dish and have adjusted it to serve a crowd. I now substitute broth for the clam juice and use half and half instead of cream..very tasty and easy for company.
We loved it. It doesn't hurt to include more linguine (or less shrimp). I used Pinot Grigio for the wine.