Ina Garten Shrimp Scampi (Barefoot Contessa Recipe)
This Ina Garten Shrimp Scampi is the ultimate Barefoot Contessa classic: plump, garlicky shrimp tossed with white wine, butter, and lemon over a bed of tender linguine, ready in under 30 minutes.
The Best Shrimp Pasta You Will Ever Make at Home
If there is one recipe that perfectly captures Ina Garten's cooking philosophy, it is her legendary shrimp scampi. It is luxurious enough to serve at a dinner party yet simple enough to land on the table on a busy Tuesday night. We are talking about plump, juicy shrimp bathed in a silky garlic butter and white wine sauce, tossed with tender linguine and brightened with a generous squeeze of fresh lemon. This is the kind of dish that makes people ask, "Wait, you made this yourself?"
This Barefoot Contessa shrimp scampi has become one of the most searched and beloved recipes from Ina Garten's entire catalog, and once you make it, you will completely understand why. It is the best shrimp pasta, full stop.
Why This Recipe Works So Well
The magic of Ina Garten's shrimp scampi comes down to a few smart, deliberate choices that elevate it beyond the average weeknight pasta.
- Quality shrimp matter. Large or extra-large shrimp give you a satisfying, meaty bite. Smaller shrimp tend to overcook before the sauce even comes together.
- The wine is non-negotiable. A dry white wine like Pinot Grigio or Sauvignon Blanc adds a subtle acidity that lifts the richness of the butter and keeps the sauce from feeling heavy.
- Pasta water is your secret weapon. That starchy, salty liquid is what allows the sauce to cling to every strand of linguine rather than sliding off to the bottom of the bowl.
- Speed is part of the technique. Shrimp cook in under 3 minutes per side. The biggest mistake home cooks make is leaving them in the pan too long. Pink and curled means done. Gray and tightly coiled means overcooked.
Chef's Tip: Pull the shrimp off the heat the moment they turn pink. They will continue cooking briefly from residual heat even after you remove them from the pan.
The Tools and Ingredients That Make a Difference
A wide, heavy-bottomed skillet is genuinely essential for this recipe. You need enough surface area to sear the shrimp in a single layer without crowding, or they will steam instead of getting that beautiful golden color. A good microplane zester also transforms fresh lemon zest from a hassle into a two-second task.
Choosing Your Shrimp
For a dish as straightforward as gourmet shrimp scampi, the shrimp themselves carry most of the flavor. Here is how to shop smart:
- Fresh vs. frozen: Frozen shrimp is often fresher than what you will find at the seafood counter, because it is flash-frozen right after the catch. Do not shy away from the freezer section.
- Size: Look for 16/20 count (meaning 16 to 20 shrimp per pound) or 21/25 count. These sizes cook evenly and feel substantial on a fork.
- Peeled and deveined: Buy them this way to save serious prep time. Tails on or off is purely a personal preference.
A Note on Pasta
Linguine is the traditional choice for shrimp with linguine, and for good reason. Its texture and width are perfect for catching the buttery sauce. That said, spaghetti, bucatini, or even egg noodles all work beautifully here. Shrimp scampi with egg noodles, in particular, makes for an incredibly comforting and slightly heartier variation worth trying.
Variations Worth Trying
Make it spicy: Double the red pepper flakes or add a pinch of cayenne with the garlic.
Add cherry tomatoes: Toss in a handful of halved cherry tomatoes with the white wine and let them blister and burst into the sauce. It adds sweetness and color.
Go lighter: Swap the linguine for zucchini noodles or serve the scampi over cauliflower rice for a lower-carb version.
No wine version: Replace the white wine with low-sodium chicken broth plus an extra squeeze of lemon. The depth of flavor is slightly different but still absolutely delicious.
Ready to make the best shrimp scampi of your life? Here is the full step-by-step recipe:
Ina Garten Shrimp Scampi (Barefoot Contessa Recipe)
This Ina Garten Shrimp Scampi is the ultimate Barefoot Contessa classic: plump, garlicky shrimp tossed with white wine, butter, and lemon over a bed of tender linguine, ready in under 30 minutes.
Ingredients
- 12 oz linguine, or spaghetti
- 4 tbsp unsalted butter, divided
- 3 tbsp olive oil, extra virgin
- 6 garlic cloves, minced
- 1 1/2 lb large shrimp, peeled, deveined, tails on or off
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes, optional, for heat
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 tbsp fresh lemon juice, about 1 large lemon
- 1 tsp lemon zest
- 3/8 cup fresh parsley, roughly chopped
- 1/2 cup parmesan cheese, freshly grated, for serving
Instruction
Bring a large pot of heavily salted water to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water. Drain and set aside.
While the pasta cooks, heat 2 tablespoons of butter and all of the olive oil in a large skillet over medium-high heat until the butter melts and the foam subsides.
Add the minced garlic and red pepper flakes (if using) and cook, stirring constantly, for about 1 minute until fragrant but not browned.
Pat the shrimp dry with paper towels and add them to the skillet in a single layer. Season with salt and pepper. Cook for 1 to 2 minutes per side, just until the shrimp turn pink and curl. Do not overcook. Transfer the shrimp to a plate and set aside.
Pour the white wine and lemon juice into the skillet and bring to a simmer, scraping up any browned bits from the bottom. Let the sauce reduce for 2 to 3 minutes.
Reduce the heat to medium-low and stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
Add the drained linguine to the skillet and toss to coat, adding splashes of the reserved pasta water as needed to loosen the sauce to your liking.
Return the cooked shrimp to the pan along with the lemon zest and chopped parsley. Toss everything together gently until well combined and heated through.
Serve immediately, divided among bowls, topped with freshly grated Parmesan cheese and extra parsley if desired.
Equipment
- Large pot (for boiling pasta)
- Large skillet or saute pan (12-inch recommended)
- Colander
- Microplane or citrus zester
- Tongs
- Liquid measuring cup
- Chef's knife and cutting board
Notes
Serving and Storing Your Shrimp Scampi
How to Serve It
Serve Ina Garten's shrimp scampi immediately, straight from the pan. Divide it into wide, shallow bowls and finish with a shower of freshly grated Parmesan, extra chopped parsley, and a wedge of lemon on the side. A simple green salad and a loaf of crusty bread to mop up the sauce are all you need to complete the meal.
How to Store Leftovers
Leftovers keep in an airtight container in the refrigerator for up to 2 days. When reheating, use a skillet over low heat and add a splash of water, broth, or even a small knob of butter to bring the sauce back to life. Avoid the microwave if you can, as it tends to make the shrimp rubbery and the pasta gummy.
Make-ahead note: You can prep every component the night before, including peeling the shrimp, mincing the garlic, and zesting the lemon. When it is time to cook, the whole dish comes together in about 15 minutes flat. That is the Ina Garten way: effortless elegance.
