Ina Garten Shrimp Scampi (Barefoot Contessa Classic)
This Ina Garten Shrimp Scampi is a Barefoot Contessa classic that comes together in under 30 minutes with buttery white wine sauce, fresh garlic, and perfectly tender shrimp over linguine.
The Barefoot Contessa Shrimp Scampi That Belongs in Your Weekly Rotation
If there is one recipe that proves weeknight dinner can feel genuinely luxurious, it is Ina Garten's shrimp scampi. The Barefoot Contessa version is everything you want from the best shrimp pasta: plump, garlicky shrimp in a glossy butter and white wine sauce, tossed with perfectly cooked linguine, and finished with a bright hit of lemon. It is the kind of dish that tastes like it took an hour but comes together in about 25 minutes flat.
Ina Garten's recipe for shrimp scampi has been a fan favorite for years, and it is easy to see why. It skips the fuss without skipping the flavor. Whether you are cooking it for a quiet Tuesday dinner or serving it to guests who expect something impressive, this gourmet shrimp scampi delivers every single time.
Getting the best results here is really about two things: quality shrimp and a pan that can hold heat. Using the right skillet makes a noticeable difference when you are searing shrimp and building a pan sauce in the same vessel.
Why This Is the Best Shrimp Scampi Recipe
There are dozens of shrimp scampi recipes out there, but Ina Garten's approach stands apart for a few key reasons.
- The butter-to-olive-oil ratio creates a sauce that is rich but not heavy. The olive oil raises the smoke point and adds a gentle fruitiness that pure butter alone cannot deliver.
- She does not overcomplicate the garlic. Six cloves, minced and cooked just until fragrant, gives you that deep savory backbone without any bitterness.
- The white wine and lemon work as a team. The wine adds depth and a subtle acidity, while fresh lemon juice and zest keep everything bright and alive.
- The shrimp are cooked separately, then returned to the pan. This is the move that separates a properly cooked scampi from a rubbery, overdone one.
Chef's Tip: Dry your shrimp thoroughly with paper towels before they hit the pan. Moisture is the enemy of a good sear. Wet shrimp steam instead of caramelize, and you lose that beautiful pink color and slightly crisp exterior.
Shrimp Linguine Ina Garten Style: Choosing Your Pasta
Traditionally, shrimp scampi is served over linguine, and for good reason. The long, flat noodles are sturdy enough to hold up to the sauce but delicate enough that they do not overwhelm the shrimp. If you are going the classic route, linguine is your pasta.
That said, shrimp scampi with egg noodles is a genuinely wonderful variation. The wide, ribbony texture of egg noodles soaks up the butter and wine sauce in a way that feels almost comforting, almost like a dressed-up weeknight version of the dish. Ina herself has made reference to egg noodles as an alternative, and it is one worth trying.
Other great options include:
- Spaghetti for a slightly thinner, more traditional Italian feel
- Bucatini for extra sauce-holding capacity
- Angel hair if you want something lighter and more delicate
Whatever pasta you choose, cook it just to al dente and save some pasta water. That starchy liquid is your secret weapon for bringing the sauce together.
Tips for Making Ina Garten's Shrimp Scampi Shine
Use the best shrimp you can find. Large or extra-large shrimp (21/25 count or 16/20 count per pound) work best here. Frozen shrimp that have been properly thawed are absolutely fine and often fresher than what you will find at the fish counter.
Do not skip the lemon zest. It might seem like a small thing, but the zest adds a concentrated citrus perfume that juice alone cannot replicate. A microplane grater makes this effortless.
Choose a wine you would actually drink. A crisp Pinot Grigio or Sauvignon Blanc works beautifully. Avoid anything labeled "cooking wine," as it tends to be salty and flat.
Warning: The biggest mistake people make with scampi is overcooking the shrimp. They need no more than 3 minutes total. Pull them from the pan the moment they are opaque and pink, even if they look just barely done. They will continue to cook when you add them back to the sauce.
Ready to bring this Barefoot Contessa classic to your table? Here is everything you need:
Ina Garten Shrimp Scampi (Barefoot Contessa Classic)
This Ina Garten Shrimp Scampi is a Barefoot Contessa classic that comes together in under 30 minutes with buttery white wine sauce, fresh garlic, and perfectly tender shrimp over linguine.
Ingredients
- 12 oz linguine, or egg noodles as an alternative
- 6 tbsp unsalted butter, divided
- 3 tbsp olive oil, extra virgin
- 6 garlic cloves, minced
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 tbsp fresh lemon juice, freshly squeezed, about 1 large lemon
- 1 tsp lemon zest, from the same lemon
- 1/4 tsp crushed red pepper flakes, or more to taste
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh parsley, roughly chopped, for garnish
Instruction
Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until just al dente. Reserve 0.5 cup of pasta water before draining, then drain and set aside.
While the pasta cooks, pat the shrimp completely dry with paper towels. Season generously with salt and freshly ground black pepper.
In a large (12-inch) skillet, heat 2 tablespoons of the butter and all of the olive oil over medium-high heat until the butter is melted and beginning to foam.
Add the shrimp in a single layer and cook undisturbed for about 90 seconds until the bottoms are pink and starting to curl. Flip each shrimp and cook for another 60 to 90 seconds. Transfer the shrimp to a plate and set aside. Do not overcook.
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Add the white wine and lemon juice to the pan. Let the mixture simmer and reduce by about half, scraping up any browned bits from the bottom of the pan, about 2 to 3 minutes.
Add the remaining 4 tablespoons of butter, the lemon zest, and red pepper flakes. Swirl the pan or stir gently until the butter is fully melted and the sauce is glossy.
Return the shrimp and any accumulated juices to the skillet. Add the drained linguine and toss everything together over low heat. If the sauce seems tight, splash in a little reserved pasta water and toss again to coat.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately, topped with a generous handful of fresh parsley.
Equipment
- Large pot for pasta
- 12-inch skillet or saute pan
- Colander
- Microplane or zester
- Tongs
- Measuring cups and spoons
Notes
Serving, Storing, and Variations
To serve: Plate the shrimp with linguine in wide, shallow bowls and finish with extra parsley and a wedge of lemon on the side. A simple green salad and crusty bread to soak up the sauce are all you need to complete the meal.
Make it a full Ina Garten dinner: Start with a simple arugula salad dressed with lemon and Parmesan, and serve the scampi alongside roasted asparagus or broccolini.
For storage: Leftovers keep in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth. The pasta will absorb the sauce as it sits, so adding a little liquid when reheating brings it right back to life.
To make it gluten-free: Simply swap the linguine for your favorite gluten-free pasta. The sauce itself is naturally gluten-free.
This is the kind of recipe that earns a permanent spot in your rotation. It is fast enough for a weeknight, impressive enough for company, and deeply satisfying every single time you make it.
