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Prawns Scampi

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic prawn scampi is a bright and zesty seafood dish that brings a touch of Mediterranean flair to your kitchen. By sautéing succulent prawns in a delicate infusion of butter, fresh garlic, and lemon juice, you create a sophisticated meal that celebrates simple, high-quality ingredients. The addition of fresh parsley adds a vibrant pop of colour and a peppery finish that perfectly balances the richness of the butter.

As a diabetes-friendly option, this recipe focuses on lean protein and heart-healthy fats, making it an excellent choice for a light midweek supper. For a nutritious, balanced meal, try serving these garlic-infused prawns with a generous portion of steamed tenderstem broccoli or over a small serving of fibre-rich wholewheat linguine to soak up the delicious savoury juices.

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Ingredients for Prawns Scampi

  • 2 tablespoons butter

  • 450g prawns, peeled and deveined

  • 1/2 teaspoons salt

  • 2 garlic cloves, minced

  • 2 tablespoons lemon juice

  • 2 tablespoons minced fresh parsley

How to make Prawns Scampi

Heat the butter in a sauté pan over medium heat.

Add the prawns and salt and sauté for 2 minutes. Add the garlic and sauté for 1 more minute, or until the prawns are cooked through.

Sprinkle the prawns with the lemon juice and parsley, and toss to coat well.

Serve alongside vegetables or over pasta.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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