Roasted Scampi Prawns Recipe

Preheat and prepare prawns

Preheat the oven to 425°F (220°C). Pat the prawns dry with paper towels and place them in a single layer in a shallow roasting or baking dish. Season lightly with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper; toss gently to coat.

Make garlic butter

In a small saucepan or microwave-safe bowl, melt 4 tablespoons of butter with 1 tablespoon olive oil over low heat. Add the finely minced garlic (4 cloves) and cook gently 1–1.5 minutes until fragrant but not browned. Stir in 2 tablespoons white wine (or chicken broth), 1 tablespoon lemon juice and 1 teaspoon lemon zest, and 1 teaspoon smoked paprika. Remove from heat.

Roast prawns

Pour or spoon most of the garlic butter evenly over the prawns, reserving about 1 tablespoon for finishing. Arrange prawns so they lie flat and spaced (not piled). Roast in the preheated oven 7–9 minutes, or until prawns are opaque and just cooked through (internal temp ~120–125°F/49–52°C for large shrimp/scampi). Cooking time depends on size — avoid overcooking. If you like a slightly caramelized top, switch to broil for the last 1 minute, watching closely.

Finish and rest

Remove prawns from the oven. Drizzle the reserved garlic butter over them. Let rest 2 minutes while you prepare gremolata and plate other components.

Make gremolata and serve

Combine 2 tablespoons chopped parsley, 1 finely minced clove of garlic, 1 teaspoon lemon zest and 1/4 tsp red pepper flakes (optional) in a small bowl; season with a pinch of salt. Spoon gremolata over the roasted prawns and finish with an extra squeeze of fresh lemon juice to taste. Serve immediately with rice pilaf and seasonal vegetables, and lemon wedges on the side.

While the oven preheats or while prawns roast, make the rice pilaf. In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the finely chopped onion (1/2) and cook 3–4 minutes until softened and translucent. Add 1 clove minced garlic and cook 30 seconds until fragrant.

Add the rinsed rice and stir to coat in the butter and onions, toasting 1–2 minutes until some grains turn translucent at the edges. Pour in 1 3/4 cups of chicken broth, add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork and stir in 1 tablespoon chopped parsley if using. Keep covered and warm until serving.

Toss 12 oz trimmed seasonal vegetables with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a rimmed baking sheet or in an ovenproof dish.

If vegetables are quick-cooking (e.g., asparagus, sugar snap peas), roast in the preheated 425°F oven alongside the prawns for 6–9 minutes until tender-crisp and lightly browned. For heartier vegetables (e.g., carrots, broccolini), roast 12–15 minutes until tender. Alternatively, steam or blanch vegetables until bright and tender-crisp and season with a squeeze of lemon.

When vegetables are done, transfer to a serving dish and squeeze a lemon wedge over them.