Ina Garten, aka the Barefoot Contessa, is my very favorite professional chef. I watch her show on the Food Network religiously, and I have four of her cookbooks. I use them so much that they are food splattered and dogeared. This is one of my favorites of her recipes.
Linguine With Shrimp Scampi
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated (I do not use this.)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (For presentation purposes, don’t bother for family.)
1/8 teaspoon hot red pepper flakes
Cook linguine with 1 tablespoon of salt according to package directions. Meanwhile, in a large saute pan or skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for just 1 minute. Then add the shrimp, 1-1/2 teaspoons of salt, and the pepper. Saute until the shrimp have just turned pink, about 5 minutes. Stir often.
Remove from the heat. Add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. (I don’t bother with the lemon slices unless it’s for company. And I eliminate the lemon zest. I feel it’s plenty lemony without the zest.)
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.
It’s important to use fresh parsley and garlic for this recipe, and definitely fresh lemon. There are so few ingredients that they are each crucial. Enjoy!
One more thing, I almost always halve this recipe. It makes a lot!
Here’s my gluten-free version — basically without the pasta. But it would probably be good over rice.
**UPDATE: I want to add, in reference to Glory’s question, that I usually buy raw frozen shrimp in a 2-pound bag. I defrost it in a colander under cold running water in the sink and then peel it and then put it into the saute pan. I was intimidated at first, but it’s no grosser than dealing with raw chicken. Actually, I prefer working with the shrimp.
This post was submitted to the Try This recipe carnival.
Looks delicious! I’m guessing this is not on my low-carb eating plan I’ve been following. I’ll save it for a cheat day. By the way, love your blog … just getting started blogging and have been reading yours daily. You’re a hoot!
Ina is “tivoed” at my house – love her! Wouldn’t you love to be one of her dinner guests?
I will have to try this – thanks for sharing!
Sounds delicious and right up our alley. I do love me some Ina Garten – she is so calm and soothing, isn’t she? I wish she were my aunt or something so I could go stay at her beautiful but still charming home for long weekends. And eat until I couldn’t hold another bite. Sigh.
I really like the Barefoot Contessa too. I enjoy her cooking..this looks really good. I have a recipe similar but will bookmark this one…thanks.
ONE OF MY FAVORITE RECIPES EVER!!!
Oh my this looks divine. I thank you for this. And so does my husband. Because it takes a LOT to get me to want to cook and this makes me want to.
Jamie
Food splattered and dogeared are the BEST cookbooks! For me that is my Betty Crocker cookbook (although the new version that I have is not as thorough as my mom’s) and Jessica Seinfeld’s Deceptively Delicious cookbook. I tried 3 new recipes from Jessica’s cookbook this weekend – YUMMY!
THanks for the recipe. I love Ina too. I have never tried this recipe because buying and cooking shrimp is new to me. Do you buy fresh or frozen? My favorite recipe of her’s is her “Indonesian Chicken.” Have you ever tried that? OMG….SO GOOD!
Oh.My.Gosh. That looks incredibly yummy and the ingredient requirements are a little different than the version I have made in the past. I plan to try this one because it just … sounds better.
Thankfully the kids will eat it (except one!)
Thanks for a great recipe!!
I love Ina, too. I’ve fixed this same recipe of hers several times, and love it! It’s simple, quick, and absolutely delicious. Like you, I omit the lemon slices. My son recently married, and he called a few nights ago to tell me that he and his new bride were having Ina’s shrimp scampi and linguine. It’s a winner!
I’ve printed this one out and let me tell you, this sounds (and looks) so fantastic, I’ll be making it as soon as I get home from my next grocery shopping trip. I have every single ingredient except the shrimp and the lemons. I’ll do the zest and this is so pretty, I’ll also do the lemon slices for presentation. For my family. Which is me and Rob. I seriously need to get one of Ina Garten’s cookbooks. I love her show too.
I love Barefoot Contessa too. We do the cheddar corn chowder several times each winter. It makes so much I usually share with some other lucky family.
Of course there’s also the parmesan smashed potatoes, the oven fried chicken, the pasta with sun-dried tomatoes…….