Ina Garten Shrimp Scampi (Easy Recipe)

Ina Garten Shrimp Scampi

I’m so excited to share my recipe for Shrimp Scampi with you all. Seafood is one of my favorite things to cook, and this light and flavorful dish is a staple in my kitchen. Scampi is such a classic Italian preparation butter, garlic, white wine and lemon come together to create the most irresistible sauce. Over the years, I’ve perfected my technique for achieving plump, tender shrimp bathed in a rich yet bright sauce.

Recipe Ingredients

  • 1 pound linguine for soaking up every last drop of that savory sauce
  • 4 tablespoons unsalted butter to add richness and creaminess
  • 3 tablespoons olive oil for sautéing
  • 1 shallot, finely diced to add subtle sweetness
  • 2 tablespoons minced garlic (about 5 cloves) for aromatic flavor
  • 1 1/2 pounds large shrimp, peeled and deveined for the star of the show
  • 1/2 teaspoon freshly ground black pepper to add a kick
  • 1/2 cup chopped fresh parsley for color and herbaceous notes
  • Zest of 1 lemon for brightness
  • 1/2 cup freshly squeezed lemon juice (from about 3 lemons) for acidity
  • 1/2 lemon, thinly sliced into half-rounds for garnish
  • 1 1/2 tablespoon kosher salt to bring out other flavors
  • A pinch of hot red pepper flakes for a little heat
Ina Garten Shrimp Scampi

How to Make This Ina Garten Shrimp Scampi Recipe

Preparing the Pasta and Sauce

First, bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente. While the pasta is cooking, start preparing the sauce ingredients. In a large skillet over medium heat, melt the butter with the olive oil. Add the shallot and sauté for 2-3 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant. Set aside off heat.

Cooking the Shrimp

Return the skillet to medium-high heat. Season the shrimp all over with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Working in batches if needed, add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Transfer cooked shrimp to a plate and tent with foil to keep warm.

Finishing the Sauce

Return the skillet to medium heat. Add the cooked pasta back to the skillet along with the parsley, lemon zest, lemon juice, 1/2 teaspoon salt, and red pepper flakes. Toss everything together thoroughly until the pasta has absorbed the sauce, about 2-3 minutes.

Plating and Garnish

Divide the shrimp scampi pasta between serving plates or bowls. Garnish each serving with a few lemon slices. Enjoy immediately! For extra flavor, squeeze some fresh lemon juice on top.

Ina Garten Shrimp Scampi

Serving Instructions

This Shrimp Scampi is best served warm, straight from the skillet or transfered to a serving dish. I like to serve it in large bowls alongside a fresh green salad or crusty bread to soak up the sauce. You can also serve it over rice for an extra-filling meal.

Storage

Leftover Shrimp Scampi will keep nicely in the refrigerator for 3-4 days. To store, allow it to cool completely then transfer to an airtight container. Reheat gently on the stovetop or in the microwave before serving again.

Freezing

You can also freeze individual portions of the Shrimp Scampi for a quick weeknight meal down the road. Allow it to fully cool then transfer to a freezer safe container or ziploc bag, pressing out excess air. Label with contents and date. It will maintain quality in the freezer for 3-4 months. Simply thaw in the refrigerator overnight before reheating.

Ina Garten Shrimp Scampi

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FAQs

Can I use frozen shrimp?

Yes, you can use frozen shrimp in this recipe. Just be sure to thaw it completely before cooking so it doesn’t overcook easily. Thaw in the fridge overnight or in cold water.

Can I make it ahead of time?

Yes, you can prepare the shrimp scampi sauce ahead of time and store it in the fridge for 2-3 days. Simply cook the pasta right before serving and toss with the chilled sauce to reheat.

Can I use different pasta?

Feel free to substitute other pasta shapes like spaghetti, fettuccine or angel hair pasta. Just be sure to match the cooking time to the pasta instructions.

Is it low carb/keto friendly?

You can make it more keto friendly by serving the shrimp scampi over zoodles or other low carb noodles instead of regular pasta.

Can I double the recipe?

Yes, you can certainly double or even triple this recipe. You may need to cook the shrimp and pasta in batches or use a larger skillet to accommodate more ingredients.

Ina Garten Shrimp Scampi

Ina Garten Shrimp Scampi

I’m so excited to share my recipe for Shrimp Scampi with you all. Seafood is one of my favorite things to cook, and this light and flavorful dish is a staple in my kitchen. Scampi is such a classic Italian preparation butter, garlic, white wine and lemon come together to create the most irresistible sauce. Over the years, I’ve perfected my technique for achieving plump, tender shrimp bathed in a rich yet bright sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • tbsp kosher salt
  • 1 lb linguine
  • 4 tbs; unsalted butter
  • 3 tbsp olive oil
  • 1 shallot, diced
  • 2 tbsp minced garlic (5 cloves)
  • lb large shrimp (about 20-24 shrimp), peeled and deveined
  • ½ tsp freshly ground black pepper
  • ½ cup chopped fresh parsley leaves
  • 1 lemon, zest grated
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • ½ lemon, thinly sliced in half-rounds
  • ¼ tsp hot red pepper flakes

Instructions
 

  • The first step is to collect all ingredients. This includes linguine pasta, butter, olive oil, shallots, garlic, shrimp, parsley, lemon zest and juice, salt, and red pepper flakes.
  • Next, prep your mise en place. Dice the shallots and mince the garlic. Peel and devein the shrimp, then season with salt and pepper. Zest one lemon and juice 3 lemons. Chop the parsley.
  • Bring a large pot of salted water to a rolling boil over high heat. This is for cooking the pasta.
  • Once boiling, add linguine and cook until al dente. Drain and set aside.
  • In a skillet, heat butter and olive oil. Sauté shallots until soft. Add garlic and cook 1 minute until fragrant.
  • Working in batches if needed, add shrimp to the skillet and cook until pink and curled. Transfer to a plate.
  • Return pasta to skillet with parsley, lemon zest, juice, salt and red pepper. Toss until thickened.
  • Divide pasta among plates or bowls and top with shrimp. Garnish with lemon slices. Enjoy!
Keyword 30 minute shrimp pasta,, easy shrimp scampi, quick shrimp recipe, weeknight shrimp dinner
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.