Garlic Butter Shrimp Pasta, also known as langoustines, is a delicious meal consisting of sautéed shrimp on a bed of tender fettuccine. Make this recipe for dinner in just 20 minutes!
This shrimp scampi recipe makes the type of meal that looks and tastes elegant, yet it's incredibly easy to prepare.
As a result, it is the perfect meal to prepare for special guests. But it's also a great meal to enjoy for dinner on a busy weeknight.
Another cool thing about shrimp pasta is that it's rich and filling, so you really don't have to worry about serving it on the side. A loaf of French bread or focaccia bread is really all you need!
Ingredients and substitutions
You can prepare this recipe with pantry essentials. Although, if you are able to splurge for better quality ingredients, your dinner will be that much more delicious!
- olive oil - I use high quality extra virgin olive oil because it is less likely to burn at high temperatures.
- Butter - It goes without saying, but garlic butter shrimp demand the best quality butter your budget allows. Cheaper brands tend to contain a lot of water.
- cloves of garlic - Yes, fresh garlic tastes the best. But, for the sake of convenience, a jar of minced garlic is a busy cook's best friend.
- dry white wine - You can use any wine you like to drink. The alcohol will cook, but if you want to avoid it altogether, use a little white shrimp broth or white grape juice instead.
- spices - kosher salt, freshly cracked black pepper and a pinch of red pepper flakes
- large prawns - You can use fresh or frozen shrimp. However, you will need to remove the shells and keep the tails. As a result, the job will be easier if you use fresh shrimp.
- Fresh parsley
- lemon juice
- prepared pasta - Garlic butter shrimp are usually served on a bed of fettuccine or linguine. If you want to lighten it up a bit, serve it over rice or even zucchini noodles.
How to make garlic butter shrimp pasta
Honestly, the longest part of meal prep is cleaning the shrimp. After that, just sauté the shrimp in a pan of hot garlic butter.
HOW TO Peel and clean shrimp
The time it takes to clean the shrimp depends on whether or not you buy them whole.
Removing the head of a shrimp is not difficult to do and the shrimp will usually have more flavor. This is also why I leave the tails on. In addition, tailed shrimp provide a more pleasant presentation.
A good time to boil water for pasta or rice is right before you start cleaning your shrimp. If you've never done it, here's an article that explains how to clean shrimp.
Once the shrimp are clean, you are ready to cook!
Other tasty shrimp recipes to try
Watch how to make the prawn scampi recipe below!
Garlic butter shrimp pasta (langoustines)
Garlic Butter Shrimp Pasta (Langoustines) is a quick 20-minute pasta dinner of sautéed shrimp on a bed of tender fettuccine. Make this recipe for dinner tonight!Impression Pin Rate
- 2 tablespoon olive oil
- 3 tablespoon Butter
- 4 cloves of garlic chopped
- 1/2 Chopped off dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 2 Kg large prawns (See note 1, shelled, tails on)
- 1/4 Chopped off Fresh parsley chopped
- 3 tablespoon lemon juice
In a large skillet over medium heat, add the olive oil and melt the butter. Add minced garlic and sauté for a minute.
Add the dry white wine, salt and peppers. Bring to a boil and reduce heat to simmer. Reduce the liquid by half, several minutes.
Add the shrimp to the pan, sauté for 2 to 4 minutes and the shrimp turn pink. Pour in the lemon juice and chopped parsley, toss to coat and reduce slightly.
Serve over your choice of pasta, steamed rice or mashed potatoes. Have crispy French bread around to dip in the lemon sauce.
- You can use fresh or frozen shrimp. However, you will need to remove the shells and keep the tails. As a result, the job will be easier if you use fresh shrimp.
The information displayed is an estimate provided by an online nutrition calculator. It should not be considered as a substitute for the advice of a professional nutritionist.
Calories: 399kcal | Carbohydrates: 3g | Protein: 47g | Fat: 19g | Saturated fat: seveng | Cholesterol: 594mg | Sodium: 1835mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 619UI | Vitamin C: 20mg | Calcium: 345mg | The iron: 5mg
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.