Description
Ina Garten’s Shrimp Scampi is a classic Italian-American dish featuring succulent large shrimp sautéed in a flavorful garlic, lemon, and white wine butter sauce, served over perfectly cooked linguine or spaghetti. This easy-to-make, elegant meal combines fresh herbs, a touch of heat from red pepper flakes, and bright citrus notes, making it perfect for both weeknight dinners and special occasions.
Ingredients
Scale
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and black pepper, to taste
- 1/4 cup dry white wine (optional)
- 1/4 cup fresh parsley, chopped
Pasta & Garnish
- Cooked linguine or spaghetti (amount for 4 servings)
- Lemon wedges, for garnish
Instructions
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add linguine or spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Heat Fat and Garlic: In a large skillet over medium heat, combine olive oil and 2 tablespoons of butter. Once melted, add minced garlic and red pepper flakes if using. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Cook Shrimp: Increase the heat to medium-high and add the peeled, deveined shrimp to the skillet. Season with salt and black pepper. Cook the shrimp for 2 to 3 minutes, stirring occasionally, until they turn pink and are just cooked through.
- Add White Wine and Simmer: Pour in the white wine (if using) to deglaze the pan and bring to a simmer. Allow the mixture to cook for 2 minutes so the alcohol cooks off and flavors meld.
- Incorporate Lemon and Butter: Stir in lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Continue stirring until the butter melts completely, creating a smooth sauce.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the shrimp and sauce. Toss everything together to coat the pasta evenly. If the sauce appears dry, gradually add reserved pasta water until you reach desired consistency.
- Finish and Serve: Remove the skillet from heat and fold in chopped fresh parsley. Serve the shrimp scampi immediately, garnished with lemon wedges and extra parsley as desired for a fresh, vibrant presentation.
Notes
- Use fresh or thawed large shrimp for the best texture and flavor.
- Dry white wine is optional but adds depth; you can substitute with seafood or chicken broth if preferred.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Reserved pasta water helps create a silky sauce that clings to the noodles.
- Adjust the amount of red pepper flakes according to your heat preference or omit for a milder dish.
- This recipe pairs beautifully with a crisp green salad and crusty bread.
Keywords: Shrimp Scampi, Ina Garten, Garlic Butter Shrimp, Easy Italian Seafood Recipe, Lemon Shrimp Pasta