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

Main Ingredient

Fish and Seafood

Type

Pasta

Preparation Time

00:00:00


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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