Linguine with Shrimp Scampi

6 people
Prep Time:
00h 00
Cook Time:
00h 15

Do you know why some dishes are considered classics? Because they taste great every time just like this one.

View this recipe on Ina Garten's website - Barefoot Contessa

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Ingredients and Method


  • vegetable oil
  • kosher salt
  • 1 1/2 pounds linguine
  • 6 tablespoons (3/4 stick) unsalted butter
  • 5 tablespoons olive oil
  • 3 tablespoons (9 cloves) minced garlic
  • 2 pounds large shrimp (about 32), peeled and deveined
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup chopped fresh parsley
  • 1 lemon grated zest
  • 1/2 cup (4 lemons) freshley squeezed lemon juice
  • 1/2 lemon thinly sliced in half-rounds
  • 1/4 teaspoon hot red pepper flakes


  1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.