Shrimp scampi

Shrimp scampi

Serves 2-3


  • 500g large tiger prawns, peeled and deveined
  • 4 tabs butter
  • 2 tabs olive oil

  • 1 small onion, chopped finely
  • 5 cloves garlic, minced

  • 1/2 cup sauvignon blanc (or any white wine)
  • 1 lemon

  • 6 dashes Tabasco sauce
  • 250g angel hair pasta

  • Salt and freshly ground black pepper
  • 1/2 cup grated parmesan cheese (optional)
  • Chopped fresh chives, to garnish


  1. Bring water to the boil; have it ready for pasta.
  2. Heat olive oil and melt butter in large skillet over medium heat.
  3. Add onion and garlic and cook for two or three minutes, or until onion is translucent.
  4. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, hot sauce and salt and pepper. Stir and reduce heat to low.
  5. Throw angel hair pasta into the boiling water. Cook until al dente (just done) and drain.
  6. Remove skillet from heat; add pasta and toss.
  7. Taste for seasonings, adding more salt and pepper if desired.
  8. Top with the parmesan and chives and serve immediately.

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