Evel: Easy Total: 30 min Active: 30 min
America can’t seem to get enough of prawns: It’s one of FoodNetwork.com’s 10 most-searched recipes this summer (more popular than a burger!), and #shrimpscampi has more than 134,000 posts on Instagram. What’s all the fuss about? Do we love prawns because they are simple but look so chic? Or because it’s ready in 30 minutes? Or is it because we can’t resist butterwine sauce? all of the above!
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.