This buttery garlicky Ina Garten Shrimp Scampi is made with large shrimp, fresh lemon juice, and linguine, and ready in 30 minutes. Tossing the hot pasta directly into the rich garlic butter sauce ensures every strand is perfectly coated. I always keep frozen shrimp on hand specifically to make this easy weeknight meal.
Try More Recipes:
- Ina Garten Scalloped Potatoes Recipe
- Ina Garten Cauliflower Toast Recipe
- Ina Garten Tuscan White Bean Soup Recipe
Why This Classic Works
I used to overcook shrimp until they were tough and rubbery. This method of quickly sautéing them in a pool of butter and olive oil ensures they stay exceptionally tender.
Adding fresh lemon juice and zest right at the end creates a bright, glossy sauce that clings perfectly to the pasta. It is a simple technique that completely transformed how I make seafood dishes at home.
Ina Garten Shrimp Scampi Ingredients
- 1 pound dry linguine
- 3 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup fresh parsley, chopped
- 1 medium lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
How To Make Ina Garten Shrimp Scampi
- Boil the Pasta: Cook linguine in a large pot of boiling salted water according to package directions, then drain.
- Melt the Fats: Heat butter and olive oil in a large heavy-bottomed pan over medium-low heat.
- Cook the Aromatics: Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Sauté the Shrimp: Add the shrimp, salt, and pepper, cooking for 3 to 4 minutes until they just turn pink.
- Combine and Toss: Remove from heat, add the cooked pasta, lemon zest, lemon juice, and parsley, tossing well to coat.
Recipe Tips
- Watch the garlic: Garlic burns quickly and becomes bitter, so keep the heat moderate and stir constantly.
- Do not overcook the shrimp: Remove the pan from the heat as soon as the shrimp turn pink to keep them plump and tender.
- Save pasta water: Keep a half cup of the starchy pasta water to thin the garlic butter sauce if it feels too dry.
What To Serve With Shrimp Scampi
Serve this rich pasta with a crisp green salad tossed in a sharp vinaigrette to cut through the butter. A slice of crusty bread is also essential for soaking up any leftover garlic sauce at the bottom of your bowl.
How To Store
Store leftover shrimp scampi in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or oil, but avoid microwaving as it easily rubberizes the shrimp. I do not recommend freezing this dish.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely under cold running water and pat them very dry before cooking. Excess moisture will steam the shrimp instead of sautéing them.
Do I have to use linguine?
No, spaghetti, angel hair, or even fettuccine work wonderfully to carry the garlic sauce. You can even serve the shrimp on their own over a bed of rice.
Can I add wine to this recipe?
Absolutely, a splash of dry white wine like Pinot Grigio added with the garlic builds great flavor. Let it reduce slightly before adding the shrimp.
Nutrition
- Calories: 650 kcal
- Total Fat: 22 g
- Saturated Fat: 8 g
- Cholesterol: 190 mg
- Sodium: 650 mg
- Total Carbohydrate: 75 g
- Protein: 35 g
Try More Recipes:
Ina Garten Shrimp Scampi
4
servings15
minutes15
minutes30
minutesIna Garten Shrimp Scampi features tender plump shrimp tossed in a rich garlic butter sauce. Made with fresh lemon, parsley, and dry linguine, this 30-minute classic is effortless to pull together. A reliable choice for busy weeknights when you still want a satisfying home-cooked dinner.
Ingredients
1 pound dry linguine
3 tablespoons unsalted butter
2 tablespoons good olive oil
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
1/2 cup fresh parsley, chopped
1 medium lemon, zested and juiced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
- 1. Boil the Pasta: Cook linguine in a large pot of boiling salted water according to package directions, then drain.
- 2. Melt the Fats: Heat butter and olive oil in a large heavy-bottomed pan over medium-low heat.
- 3. Cook the Aromatics: Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- 4. Sauté the Shrimp: Add the shrimp, salt, and pepper, cooking for 3 to 4 minutes until they just turn pink.
- 5. Combine and Toss: Remove from heat, add the cooked pasta, lemon zest, lemon juice, and parsley, tossing well to coat.
