Linguine With Shrimp Scampi - Barefoot Contessa Ina Garten Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE FAQs References

18

Submitted by Stephanie Y.

"This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day."

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Ready In:
25mins

Ingredients:
14
Serves:

3

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ingredients

  • vegetable oil
  • kosher salt
  • 3⁄4 lb linguine
  • 3 tablespoons unsalted butter
  • 2 1⁄2 tablespoons olive oil
  • 1 1⁄2 tablespoons minced garlic (6 cloves)
  • 1 lb large shrimp, peeled and deveined (about 16 shrimp)
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1⁄3 cup chopped fresh parsley leaves
  • 1⁄2 lemon, zest of, grated
  • 3 tablespoons fresh lemon juice (1 1/2 lemons)
  • 1⁄4 lemon, thinly sliced in half-rounds
  • 1⁄8 teaspoon hot red pepper flakes

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directions

  • Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
  • Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
  • Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
  • Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot.
  • Immediately add the shrimp and sauce, toss well, and serve.

Questions & Replies

Linguine With Shrimp Scampi - Barefoot Contessa Ina Garten Recipe - Food.com (13)

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Reviews

  1. Yum yum yum! Made this tonight and we couldn't get enough! I did add a few things. some basil and a few handfuls of spinach at the end for some veggies. This is definitely going in the permanent file!

    See Also
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    liljenn

  2. YUMMM!! This was simple, fast, and delicious! Used less pasta (1/2# angel hair) and the rest as written. Still made lots. (Looking forward to leftovers for lunch tomorrow!)

    Maven in the Making

  3. is this cameron dallas mom

    gabbymahone7

  4. This is a keeper! I made a pound of linquine and I doubled the remaining ingredients except for the lemon wedges. I did add some white wine after sautéing the garlic. And then followed the remaining recipe adding a handful of baby spinach when I added the pasley. Delicious!

  5. Made this tonight and it was very tasty. As someone with high blood pressure, I like that the salt has been reduced in it. It was plenty salty, and I might cut the salt back even a bit more. As other reviewers have said, it needs more shrimp if you're serving my crew (two teenage boys and a husband) and white wine would probably add something nice to the sauce. I also added some peas for color and some veggies. You could probably add carrots or broccoli too..... Sprinkled Parmesan cheese on top also.

    TallOhioMom

see 11 more reviews

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Tweaks

  1. This is a keeper! I made a pound of linquine and I doubled the remaining ingredients except for the lemon wedges. I did add some white wine after sautéing the garlic. And then followed the remaining recipe adding a handful of baby spinach when I added the pasley. Delicious!

    JerseyGirl in CT

  2. Yum!! I made this with chicken breast instead of shrimp, and it was simple, delicious, and with ingredients I usually have on hand. We loved it! I used whole wheat spaghetti noodles, and only one tablespoon of butter. Thanks for posting!!!

    Japanese Delight

RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

  • 115 Followers
  • 905 Recipes
  • 58 Tweaks

<p><br /><br /><a title=Click here to make your own Live MySpace Tracker href=http://www.modmyprofile.com/><img src=http://www.modmyprofile.com/liveview/counter/427105.bmp border=0 alt= /></a> <br /><br /><object width=480 height=360 data=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/51988f97.pbw type=application/x-shockwave-flash><param name=data value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/51988f97.pbw /><param name=src value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/51988f97.pbw /><param name=wmode value=transparent /></object><a href=http://i113.photobucket.com/redirect/album?action=slideshow&amp;landing=/slideshows&amp;type=8 target=_blank><br />China 3/08 <br /><br /><br /><object width=400 height=120 data=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/54ce08bb.pbw type=application/x-shockwave-flash><param name=data value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/54ce08bb.pbw /><param name=src value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/54ce08bb.pbw /><param name=wmode value=transparent /></object></a><a href=http://photobucket.com target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_logo.gif alt= /></a><a href=http://s113.photobucket.com/albums/n233/silversagefish/?action=view?t=54ce08bb.pbw target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_viewshow.gif alt= /></a><a href=http://photobucket.com/slideshow?action=landing target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_getyourown.gif alt= /></a> <br /><br />Photos above are of Nico and Bella when they were puppies. We were only going to get one but couldn't resist thier cute little faces. <br /><br /><br />In the photos below they are playing fetch with my DBF. They also enjoy stealing cubes of butter off the counter and chasing cats. Nico &amp; Bella that is ;). <br /><br /><object width=480 height=360 data=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/pinecrest/57e74c7c.pbw type=application/x-shockwave-flash><param name=data value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/pinecrest/57e74c7c.pbw /><param name=src value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/pinecrest/57e74c7c.pbw /><param name=wmode value=transparent /></object><a href=http://photobucket.com target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_logo.gif alt= /></a><a href=http://s113.photobucket.com/albums/n233/silversagefish/pinecrest/?action=view?t=57e74c7c.pbw target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_viewshow.gif alt= /></a><a href=http://photobucket.com/slideshow?action=landing target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_getyourown.gif alt= /></a> <br /><br /><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><br /><br />My first time taking the World Tour and we had a blast... and I still can't believe we came in first thanks to our fearless leader Charmie. <br /><br /><img src=http://i3.photobucket.com/albums/y97/rjtofanelli/banners/zaarmamas.jpg alt= /> <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /><br /><br />A place I always enjoy playing.... come on down to the beverage forum and join us. 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Linguine With Shrimp Scampi - Barefoot Contessa Ina Garten Recipe - Food.com (2024)

FAQs

What does Ina Garten serve with her shrimp scampi? ›

I suggest pairing the Ina Garten shrimp scampi recipe with her chicken soup, pomegranate spritzer or her favorite rosé wine. For dessert, serve Ina Garten's Famous Chocolate Cake.

Explore More ›
How do you thicken shrimp scampi? ›

Add cornstarch slurry (cornstarch mixed with water) and QUICKLY stir up with a wire whisk – will thicken quickly. Turn heat off and immediately swirl in a chunk of 3 tablespoons of butter with the wire whisk; and swirl in to incorporate and emulsify.

Discover More ›
What goes well with shrimp scampi? ›

Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Discover More Details ›
What to serve with shrimp linguine? ›

Roasted Vegetables: Roasted cherry tomatoes, asparagus, or zucchini can add depth to the meal. White Wine: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, can be a great pairing. Lemon Wedges: Squeezing fresh lemon over the prawn linguine enhances the citrusy flavors.

Know More ›
What's the difference between scampi and shrimp scampi? ›

It's widely believed the “scampi” refers to the style of cooking the shrimp — and this usage is typically accepted — though it's not totally technically accurate. The word “scampi” is Italian for a type of small crustacean akin to a mini lobster.

Tell Me More ›
Should you eat shrimp scampi with the tails on or off? ›

One trick is even easier: Leave the tails on your shrimp when you cook them. This will not only help prevent the shrimp from overcooking, but it will make your shrimp look better too.

Show Me More ›
What is the sauce of shrimp scampi made of? ›

Scampi sauce.

In this garlic shrimp scampi, the sauce is made with a bit of butter, olive oil, white wine, garlic, red pepper flakes, and lemon juice. If you like, a little parsley for garnish.

Get More Info Here ›
What can I use to thicken a scampi sauce? ›

Scampi sauce is meant to be fairly thin since it's largely butter-based. If you would like a thicker sauce, consider adding a slurry made with cornstarch or add some heavy cream. Cream will also make the sauce richer.

View Details ›
What is creamy scampi sauce made of? ›

The Sauce
  1. Heavy cream. This thickens your sauce and adds a delicious creamy dimension to the dish.
  2. Herb Roasted Tomatoes. ...
  3. White wine. ...
  4. Organic chicken stock. ...
  5. Parmesan cheese. ...
  6. Cajun seasoning blend. ...
  7. Garlic. ...
  8. Freshly-squeezed lemon juice.
Feb 14, 2022

Tell Me More ›
What is the best white wine for shrimp scampi? ›

The best wine for shrimp scampi is a dry, crisp white wine. We reach for Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. The most important thing to remember is to use something you enjoy. Our scampi recipe calls for 1/2 cup of wine, so you will have some leftover to enjoy with the shrimp.

Find Out More ›

What alcohol goes with shrimp scampi? ›

Sauvignon Blanc is the best wine with shrimp scampi whenever the dish is rich in oil and butter content. The acidity in the wine helps balance out the richness of the butter sauce, while its herbal flavors add complexity to the dish.

Discover More ›
Is shrimp scampi healthy to eat? ›

It's fairly low in calories and provides a high amount of protein and healthy fats, as well as a variety of vitamins and minerals. Serve it with zucchini noodles, and you've got a great low-carb dinner option. Versatile: Serve this as a main course or an appetizer.

See Details ›
How is linguine traditionally served? ›

Linguine (pronounced "lin-GWEE-nee") is a long, strand pasta originating in Italy's Liguria region in the northwestern part of the country. It's available in both fresh and dried forms, and is traditionally served with seafood, such as clams, with pesto sauce, and with a variety of red sauces.

Read The Full Story ›
What pasta shape goes best with shrimp? ›

For Seafood Sauces

Thin, long cuts with a smooth texture best mimic the light and silky texture of seafood sauces and so we recommend long cuts like Linguine, Capellini (sometimes referred to as “angel hair”) and Thin Spaghetti.

Keep Reading ›
What type of sauce goes best with fettuccine and linguine? ›

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

See More ›
Do you eat scampi with? ›

The traditional shrimp scampi we all know and love is traditionally made with shrimp that are cooked in a garlic butter sauce and served over pasta noodles such as linguine or angel hair. Another great way to serve it is with crusty bread for dipping in the sauce instead of the pasta.

Get More Info ›
What is the best way to eat scampi? ›

The best way to eat these scampi in the shell is to peel them at the table and lick the garlicky flavours off your fingers. It makes a perfect appetiser or main course to serve guests — they'll think it took you a lot longer to make! You can now shop for Scampi or Giant Prawns online and recreate this recipe at home.

View More ›
What to do with frozen scampi? ›

Remove all packaging and place the frozen scampi into hot oil (180°C). Cook from frozen for 4 mins until crisp and golden. Drain on kitchen paper before serving. Scoff before someone else does.

Read More ›

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