Chef Rosebud Benitez's Scampi Pasta with Lemon and White Wine Sauce

Chef Rosebud Benitez describes this dish as spunky - like her personality.

August 2008 | By
Chef Rosebud Benitez's Scampi Pasta with Lemon and White Wine Sauce
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at a glance Main Ingredient

Fish and Seafood



Preparation Time


Date Published

August 2008

Chef Rosebud Benitez shares her recipe for this classic pasta dish made of shrimp, lemon, and linguine tossed in an olive oil-based sauce.

Serves 2 to 4 
Prep Time
5 minutes 
Cooking Time
10 minutes


450 grams linguine
1 lemon, zested    
450 grams prawns, peeled, deveined
salt and pepper to taste
6 tablespoons olive oil
2 tablespoons shallots, minced
1 tablespoon crushed garlic
1 cup dry white wine
2 tablespoons lemon juice
1 tablespoon butter
1/2 teaspoon dried red chili flakes
1 tablespoon chopped Italian parsley
additional chopped Italian parsley for garnish


Cook the linguine in boiling salted water until al dente. Drain, reserving about 1 cup of the cooking water for later. Sprinkle lemon zest over the freshly cooked pasta and toss well. Set aside.

2  Sprinkle salt and pepper on the shrimp. Set aside.

3  Place a skillet over medium-high heat. Add olive oil and heat until sizzling. Add shallots and sauté until translucent, approximately 1 minute. Add garlic and cook for 30 seconds. Put in the shrimp and cook until just pink, approximately 3 minutes. Pour in the wine and lemon juice, and bring to a lively simmer. Remove the shrimp with a slotted spoon and set aside. Continue cooking the sauce until reduced to half, approximately 2 minutes. Add the butter and mix well. Add the chili flakes and Italian parsley. Return the shrimp to the sauce and stir to coat.

4  Plate the linguine and top with the shrimp and sauce. Garnish with chopped Italian parsley and serve.


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