There are a few things I love more than this Ina Garten shrimp scampi recipe.
I mean, how can you beat buttery linguine with plump, garlicky shrimp?
As you’d expect from the Barefoot Contessa, this linguine with shrimp scampi is simple yet elegant.
I’ve made it for dinner parties, and it’s always a smash. But since it’s so effortless, it’s just as terrific on a quiet weeknight.
So, if you’re looking for a delicious seafood recipe that’s bright, fresh, and satisfying, try this Ina Garten shrimp scampi recipe.
You won’t be disappointed.
Ina Garten’s Linguine with Shrimp Scampi
Shrimp scampi is a classic Italian dish that typically features large shrimp cooked in olive oil, garlic, and white wine.
Ina Garten’s shrimp scampi is just as rich, juicy, and delicious as any you’d get in Italy.
A couple of key differences are the addition of shallots and the lack of white wine.
Shallots are sweeter, giving the dish a nice, balanced finish. And you’ll use lemon for acidity instead of wine.
As far as shrimp dinners go, I can’t recommend this enough!
Ingredients
- Linguine – Linguine is a fantastic choice for seafood. The pasta also has a mild flavor that lets the shrimp shine through. But if you want something a little lighter, you can also use zucchini noodles or rice.
- Butter – Butter has a rich, creamy taste that complements the delicate flavor of shrimp. Plus, it helps to tenderize the shrimp and prevents it from sticking to the pan.
- Lemon – Lemon brings a bright and acidic flavor that balances out the richness of the shrimp and butter.
- Parsley – Parsley is known for being rich in nutrients like vitamins A and C, as well as iron. Plus, it offers a nice pop of green to a dish.
- Spices – Salt and pepper make the taste of the shrimp pop, while red pepper flakes bring a touch of heat, allowing you to truly savor all the flavors in this dish.
- Shrimp – Shrimp is relatively low in calories and fat, and it’s also a good source of protein, omega-3 fatty acids, selenium, and zinc. And since it cooks in a flash, it’s ideal for busy weeknights.
- Garlic – Garlic is not only super healthy, but it makes any recipe taste a thousand times better.
- Olive Oil – Olive oil helps to tenderize the shrimp, and it gives the whole dish a lovely flavor profile.
- Shallots – Shallots are a fantastic ingredient in shrimp scampi because they add a subtle sweetness and depth of flavor.
Tips for The Best Shrimp Scampi
- Buy shrimp that have already been peeled and deveined. This will save time and effort.
- Don’t overcook the shrimp. They’ll become tough.
- Be sure to use plenty of butter when cooking the shrimp. This will give them a rich, decadent, irresistible flavor.
- Serve with fresh lemon juice and olive oil. You can also add some grated Parmesan if you like.
- Not a shrimp lover? Make it with chicken in equal amounts.
- If you want a bit of a crunch, add some chopped nuts. Simply sprinkle them over the finished dish before serving.
What to Serve with Shrimp Scampi
There are plenty of great ways to serve shrimp scampi, including:
- On its own
- With tender linguine
- With a salad or roasted veggies
- Over rice, polenta, or parmesan risotto
Finally, try it with crispy air fryer Brussels sprouts. They add a nice touch of bitterness and zest, complementing the dish’s creaminess perfectly.
More Ina Garten Recipes You’ll Love
Ina Garten’s Lemon Chicken Breasts
Ina Garten’s Banana Bread
Ina Garten’s Meatloaf
Ina Garten’s Lemon Bars
Ina Garten’s Potato Salad
Ina Garten Shrimp Scampi (Easy Dinner Recipe)
4
10
minutes15
minutes325
kcalThere are few things I love more than this Ina Garten shrimp scampi recipe. I mean, how can you beat buttery linguine with plump, garlicky shrimp?
Ingredients
1 1/2 tablespoon kosher salt
1 pound linguine
4 tablespoons unsalted butter
3 tablespoons olive oil
1 shallot, diced
2 tablespoons minced garlic (5 cloves)
1 lemon, zest grated
1 1/2 pound large shrimp (about 20-24 shrimp), peeled and deveined
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley leaves
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
Instructions
- Fill a large pot with water and add 1 tablespoon of kosher salt. Bring the pot to a boil.
- While the water comes to a boil, melt two tablespoons of butter and one tablespoon of olive oil in a large skillet over medium heat.
- Add the diced shallots, pepper flakes, garlic, and lemon zest and sauté until the onions become transparent.
- When the water is boiling, add the linguine and cook for 6-8 minutes, stirring occasionally.
- Once the pasta is done, take out one cup of the hot pasta water, then drain the linguine and set aside.
- Pat the shrimp dry with paper towels, season them with the remaining salt and pepper, then add them to the pan with the shallots. Cook for about 2-3 minutes, until pink on both sides.
- Remove the cooked shrimp from the pan and set aside.
- Pour the lemon juice into the pan and wait until it bubbles.
- Add another two tablespoons of butter and olive oil. Then, when the butter is fully melted, add the shrimp back to the pan.
- Sprinkle in the parsley, add the cup of pasta water, and the linguine.
- Mix well, and add more salt and pepper if needed. Serve immediately with fresh lemon slices on top.
Nutrition
- Calories: 325kcal
- Fat: 22.8g
- Saturated Fat: 9.8g
- Cholesterol: 127mg
- Sodium: 101mg
- Potassium: 192mg
- Carbohydrates: 18.5g
- Fiber: 0g
- Protein: 12g
- Calcium: 47mg
- Iron: 1mg
Absolutely delicious! Did not use the pasta water.
Adding heavy cream would have added a profile but was delicious without…maybe for leftovers.
Hi Allyson, adding heavy cream sounds so good! I think I’ll have to try that the next time I make this.
Really easy to make.
Liked where the shrimp
Is cooked only 2-3 minutes & then removed from the heat preventing it to overcook.
Served with Roasted Broccoli
Love this recipe! It is our ‘go-to’ on busy nights. I always keep a bag of frozen tail-on not cooked shrimp in the freezer especially for this recipe. I’ve used ocean scallops too, delish. I adjusted to our likes by not using lemons, hubs doesn’t like them. I also cook the shrimp in organic no salt chicken broth for extra flavor, then I use that scrumptious chicken/shrimp broth, add it to my ‘olive oil plant butter’ and use some basil for a bit of sweetness. I probably use more spices than is in the recipe but aren’t recipes for guidance anyway? Love it – keep the recipes coming,
“Aren’t recipes for guidance anyway?”
YES, MA’AM! I’m a firm believer in that! And I add more seasonings to just about everything I ever cook. Haha.
When do you put in the lemon zest? It does not state in the recipe?
Hi, Kathy! The lemon zest goes in at step 3: “Add the diced shallots, pepper flakes, garlic, and lemon zest and sauté until the onions become transparent.”
Happy cooking!
I made this for dinner tonight, I only added 1/2 cup of pasta water and used angel hair pasta, it’s what I had. It was a big hit, we all really liked it. I could see adding sun dried tomatoes and/or parm cheese etc. to jazz it up next time.
Mmmmm…. sun-dried tomatoes always jazzes up pasta in my opinion. There aren’t many pasta recipes that they DON’T work in. <3