Entree: United States – Tiger Prawn Scampi with Linguine

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 1 lb (450 g) tiger prawns, peeled and deveined
- 12 oz (340 g) linguine
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 tbsp (60 g) unsalted butter
- 4 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1 tsp (6 g) kosher salt, plus more to taste
- Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook linguine until al dente according to package directions; reserve 1/2 cup (120 ml) pasta cooking water, then drain.
2. Meanwhile, heat olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds.
3. Add tiger prawns in a single layer, season with 1/2 tsp (3 g) salt and pepper, and cook 1–2 minutes per side until just pink; remove prawns and set aside.
4. Pour white wine into the skillet and simmer 2 minutes, scraping up any browned bits. Stir in lemon juice and remaining 2 tbsp (30 g) butter until melted.
5. Return prawns to skillet, add drained linguine, parsley, and reserved pasta water as needed to loosen the sauce; toss to coat evenly and heat through, 1–2 minutes.
6. Adjust seasoning with salt and pepper, serve immediately with extra lemon wedges if desired.