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prawn scampi with parsley

Prawn Scampi with *lots of* Parsley

These jumbo prawns are cooked in a garlic, white wine, lemony butter sauce and topped with a parsley chimichurri style spread. Gotta love a classic with a twist!
Course Appetizer, Main Course
Cuisine Italian
Servings 4 people


  • 2 lb shrimp or prawns peeled and deveined (tails on or off to preference)


  • 4 cloves of garlic grated or minced
  • 1/3 cup olive oil
  • 1 tsp salt


  • 7 tbsp unsalted butter *the better quality butter the better the sauce
  • 3 tbsp olive oil
  • 4 cloves of garlic thinly sliced
  • 1/3 cup dry white wine
  • Juice of 1/2 lemon
  • Salt to taste
  • 1 bunch of Parsley finely chopped


  • Toss the prawns in the marinade, making sure they are fully coated in oil and garlic. Refrigerate and let marinate for 30 minutes-1 hour.
  • Remove the prawns from the marinade and dry them off with a paper towel on both sides. Season with a pinch of salt on both sides.
  • Heat a large skillet on medium high heat. Add 2 tbsp of butter and the olive oil to the pan and let the butter melt. Add the sliced garlic to the pan and season with a light pinch of salt.
  • Once the garlic is fragrant (about 2 minutes) adjust the heat to medium high. Add the prawns to the pan and cook for 1-2 minutes per side until pink but not fully cooked through. If using regular sized or smaller shrimp, skip this step and on to the wine. Remove the prawns from the skillet and put on a plate.
  • Pour wine and lemon juice into the pan and scrape any golden brown bits off the bottom of the pan with a spoon. Stir into the sauce and let the wine reduce by half.
  • Reduce the heat to medium low, then add the 4 tbsp of butter and season with another pinch of salt. Stir until the butter is melted and a sauce is formed. Add the shrimp back into the pan and baste with the melted butter sauce for 1-2 minutes, until the shrimp are fully cooked through. Remove the shrimp from the sauce and place in bowls or plates for serving. Pour a generous spoonful of the butter sauce on top. If serving with pasta, see notes at the bottom of the recipe for the next steps.
  • Add the parsley to the rest of sauce and stir together. Remove the sauce from the heat. Drape the parsley scampi sauce onto the shrimp and serve immediately!


If serving with pasta, remove the shrimp from the sauce and plate. Add al dente pasta and a small splash of pasta water into the butter mixture and toss until the pasta is coated. Turn the heat off. If using smaller shrimp, add the shrimp back into the pasta mixture and toss together. Finish it off with parsley to taste (I don't recommend using as much parsley as the original recipe if you're serving with pasta - instead, just top the pasta with more fresh parsley for garnish. If using larger prawns, plate the pasta and top with 2 prawns. garnish with more fresh parsley. Enjoy! 
Keyword butter, garlic, kosher salt, lemon, olive oil, parsley, unsalted butter, white wine