Linguine with Shrimp Scampi Barefoot Contessa Ina Garten
Indulge in the vibrant flavors of this Linguine with Shrimp Scampi, a classic Barefoot Contessa recipe by Ina Garten that combines simplicity with sophistication. Perfectly al dente linguine is tossed in a luscious lemon-butter sauce infused with garlic and red pepper flakes for a subtle kick. Juicy, tender shrimp are seared to perfection, then mingled with fresh parsley and a bright splash of lemon zest for a zippy, herbaceous finish. This quick and easy pasta dish, ready in just 35 minutes, is a restaurant-quality meal you can whip up at home, making it ideal for weeknight dinners or elegant entertaining. Optional Parmesan cheese takes it to the next level, offering a savory touch that's simply irresistible.
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 pound Large shrimp (peeled and deveined)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Lemon zest
- 3 tablespoons Fresh lemon juice
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Parmesan cheese (grated, optional)
Instructions
Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons of butter and the olive oil to the skillet.
Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Add the shrimp to the skillet in a single layer. Season with kosher salt, black pepper, and red pepper flakes. Cook for 2-3 minutes on one side.
Flip the shrimp and cook for another 2 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. Stir in the lemon zest and lemon juice.
Toss the cooked linguine into the skillet with the lemon-butter sauce, stirring to coat evenly. If needed, add a few tablespoons of the reserved pasta water to loosen the sauce.
Return the shrimp to the skillet and toss to combine. Stir in the chopped parsley and adjust seasoning with additional salt and pepper, if necessary.
Serve immediately in shallow bowls. Optional: Garnish with freshly grated Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1214 mg | 405% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.2 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1089 mg | 84% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2434 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
