Ina Garten Linguine with Shrimp Scampi
It’s a classic Italian-American pasta dish where shrimp are sautéed in garlic, butter, olive oil, white wine, and lemon, then tossed with cooked linguine and fresh parsley. Ina’s version keeps it light, bright, and flavorful—ideal for a weeknight meal or elegant dinner party.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing + Boiling
- Cuisine: Italian-American
Ingredients
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Kosher salt
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¾ pound linguine pasta
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3 tablespoons unsalted butter
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2½ tablespoons good olive oil
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1½ tablespoons minced garlic (about 4 cloves)
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1 pound large shrimp (peeled, deveined, tail-on)
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¼ teaspoon red pepper flakes (optional)
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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⅓ cup freshly squeezed lemon juice (about 2 lemons)
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¼ cup chopped fresh parsley
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Lemon wedges, for serving
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Optional: ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, just until fragrant—do not brown.
Add the shrimp, red pepper flakes (if using), salt, and pepper. Sauté for 2–3 minutes, turning once, until shrimp are just pink and cooked through.
Add the lemon juice and wine (if using) to the skillet and bring to a simmer. Simmer for 1–2 minutes to reduce slightly.
Add the drained linguine and parsley to the skillet. Toss well to coat the pasta in the sauce. If it seems dry, add a splash of reserved pasta water to loosen the sauce.
Serve hot, garnished with lemon wedges and extra parsley. Optionally, drizzle with a touch more olive oil or top with grated parmesan (non-traditional, but delicious).