Ina Garten Shrimp Scampi

The moment the sizzling butter and garlic hit your senses, you know something magical is about to happen in your kitchen. Ina Garten Shrimp Scampi is the epitome of elegant simplicity—plump, tender shrimp bathed in a garlicky, lemony butter sauce that clings perfectly to al dente pasta. This iconic recipe from the Barefoot Contessa herself transforms simple ingredients into a restaurant-quality meal in just minutes. Whether you’re hosting a dinner party or craving something special on a weeknight, this shrimp scampi delivers impressive results with minimal effort. You’ll learn how to perfectly cook shrimp, create a sauce that’s balanced in flavor, and bring it all together for a meal that feels both luxurious and comforting.

Why You’ll Love This Recipe

This Ina Garten Shrimp Scampi recipe strikes the perfect balance between sophistication and simplicity. In just 25 minutes, you’ll create a dish that tastes like it came from a high-end Italian restaurant. The magic lies in the contrasting textures—tender, succulent shrimp against perfectly cooked pasta, all enveloped in a silky, rich sauce.

What makes this recipe truly special is how the simple ingredients transform into something extraordinary. The butter creates richness while lemon juice cuts through with brightness. Fresh herbs add complexity without overwhelming the delicate sweetness of the shrimp. Each bite delivers a perfect harmony of flavors.

Even kitchen novices can master this recipe on the first try. The techniques are straightforward, the ingredients readily available, and the results consistently impressive. It’s the perfect recipe for date nights, casual entertaining, or whenever you want to elevate your weeknight dinner without spending hours in the kitchen. Ina’s classic shrimp pasta recipe proves that sometimes the simplest dishes are the most memorable.

Ingredients

For this classic Ina Garten Shrimp Scampi, you’ll need:

• 2 pounds (900g) large shrimp, peeled and deveined (21-25 count per pound)
• 3 tablespoons good olive oil
• 2 tablespoons (30g) unsalted butter, at room temperature
• 4 cloves garlic, minced (about 4 teaspoons)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 3 tablespoons fresh parsley, chopped
• 1 lemon, zested and juiced (about 3 tablespoons juice)
• 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound (450g) linguine or angel hair pasta
• 1/4 cup (25g) freshly grated Parmesan cheese for serving (optional)

The key to this dish is using high-quality, fresh ingredients. The shrimp should be as fresh as possible—look for firm, translucent shrimp with a mild ocean scent. Fresh garlic and parsley make a noticeable difference compared to pre-minced or dried alternatives, providing bright, clean flavors that define this classic garlic shrimp pasta.

Pro Tips

Creating perfect Ina Garten Shrimp Scampi requires attention to a few critical details that elevate it from good to exceptional:

First, avoid overcooking your shrimp. This is the most common mistake that turns juicy shrimp rubbery and tough. Cook them just until they turn pink and opaque, which typically takes only 2-3 minutes per side. They should form a loose “C” shape when properly cooked—if they curl into a tight “O,” they’ve gone too far.

Next, focus on your pasta timing. For the perfect texture combination, cook your pasta until it’s just shy of al dente, about 1 minute less than package instructions. The pasta will finish cooking in the sauce, absorbing flavors while maintaining texture. Reserve at least 1/2 cup of pasta cooking water before draining—this starchy liquid is liquid gold for creating a silky sauce that clings to both the pasta and shrimp.

Finally, create layers of flavor by building your sauce properly. Start by sautéing garlic in butter and oil just until fragrant but not browned (brown garlic becomes bitter). When adding wine, allow it to reduce by half to concentrate flavors and cook off the alcohol. This reduction process creates the foundation for a sauce that’s rich and complex rather than watery or boozy.

Instructions

Step 1: Prepare Your Ingredients

Begin by bringing a large pot of generously salted water to a boil for your pasta. While waiting, pat your shrimp dry with paper towels—this ensures they’ll sear rather than steam when they hit the pan. Arrange all ingredients in order of use; having everything prepped makes the cooking process smooth and prevents overcooking the shrimp while you’re chopping herbs or measuring wine.

Step 2: Cook The Pasta

Add the linguine or angel hair pasta to the boiling water and cook until just shy of al dente, about 1 minute less than package instructions suggest. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta but don’t rinse it—the starches help the sauce adhere better.

Step 3: Sauté The Shrimp

In a large skillet over medium-high heat, warm 2 tablespoons of olive oil until shimmering. Add the shrimp in a single layer, being careful not to crowd the pan (work in batches if necessary). Season with half the salt and pepper and cook for 1-2 minutes per side until just pink and opaque. Transfer to a plate and set aside.

Step 4: Create The Sauce

In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and red pepper flakes, cooking just until fragrant, about 30 seconds—be vigilant as garlic burns quickly! Pour in the white wine and lemon juice, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let the liquid reduce by half, about 3-4 minutes.

Step 5: Combine And Finish

Return the shrimp to the skillet, along with any accumulated juices. Add the drained pasta and toss everything together. If the sauce seems too tight, add splashes of the reserved pasta water until you reach your desired consistency. Stir in the lemon zest, chopped parsley, and remaining salt and pepper. Toss for another minute to allow the flavors to meld and the pasta to finish cooking in the sauce.

Serve immediately in warmed bowls, garnished with additional parsley and a sprinkle of Parmesan cheese if desired. Each plate of this Ina Garten Shrimp Scampi should showcase the glistening sauce coating each strand of pasta and plump shrimp.

Variations

Mediterranean Shrimp Scampi: Transform the classic Ina Garten Shrimp Scampi with Mediterranean flair by adding 1/2 cup halved cherry tomatoes, 1/4 cup pitted Kalamata olives, and 2 tablespoons capers to the sauce. Finish with crumbled feta cheese instead of Parmesan and a sprinkle of fresh oregano. This variation brightens the dish with vibrant colors and adds briny, tangy notes that complement the sweet shrimp beautifully.

Dairy-Free Shrimp Scampi: Create a delicious dairy-free version by substituting the butter with additional olive oil or a high-quality plant-based butter alternative. The olive oil creates a lighter sauce that still captures the essence of traditional scampi. Add a tablespoon of nutritional yeast for a hint of cheesy flavor without dairy, and consider a touch more lemon zest to brighten the finished dish.

Spicy Calabrian Shrimp Scampi: For heat lovers, create a fiery variation by replacing the red pepper flakes with 1-2 tablespoons of Calabrian chili paste. Add a handful of fresh arugula during the final toss for a peppery bite that stands up to the heat. This bold adaptation transforms the elegant classic into a satisfying spicy garlic shrimp pasta that will warm you from the inside out.

Storage and Serving

Shrimp Scampi is at its absolute best when served immediately after cooking, when the pasta is perfectly al dente and the sauce is silky and emulsified. For the most impressive presentation, serve in warmed shallow bowls to keep the dish hot longer, and garnish with a lemon wedge, fresh parsley, and a light dusting of high-quality Parmesan.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or chicken broth to revive the sauce, and warm gently over medium-low heat just until heated through—any longer and the shrimp will become tough.

For a complete meal, pair your shrimp scampi with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright dressing cut through the richness of the dish. Alternatively, serve with crusty garlic bread to soak up every drop of the delicious sauce—Ina recommends using a good quality baguette brushed with olive oil, toasted until golden, and lightly rubbed with a raw garlic clove for authentic flavor.

For a special touch, chill a crisp Pinot Grigio or Sauvignon Blanc—the same wine you used in cooking—to serve alongside this elegant yet simple meal.

FAQs

Can I use frozen shrimp for Ina Garten’s Shrimp Scampi?
Yes, frozen shrimp work perfectly in this recipe. Thaw them completely in the refrigerator overnight or under cold running water, then pat thoroughly dry before cooking. In fact, unless you live on the coast, good-quality frozen shrimp are often fresher than “fresh” shrimp at the seafood counter, which are typically frozen and thawed.

What can I substitute for white wine?
If you prefer not to use alcohol, substitute the white wine with chicken broth plus 1 tablespoon of fresh lemon juice to replicate the acidity. For a non-alcoholic option that closely mimics wine’s flavor, use 1/4 cup of white grape juice mixed with 1/4 cup of chicken broth and a splash of white wine vinegar.

Why is my sauce breaking or too watery?
A broken or watery sauce usually results from temperature issues or improper emulsification. Ensure your butter is at room temperature before adding it to the pan, and don’t let the sauce boil vigorously after adding butter. If your sauce seems too thin, let it reduce longer before adding the pasta; if too thick, add reserved pasta water a tablespoon at a time.

How do I know when the shrimp are perfectly cooked?
Perfectly cooked shrimp turn from translucent gray to opaque pink and white, forming a loose “C” shape. If they curl into a tight “O,” they’re overcooked. For large shrimp (21-25 count), this typically takes just 1-2 minutes per side. Remember that they’ll continue cooking slightly when returned to the warm sauce.

Can I make this dish ahead of time for a dinner party?
For best results, cook the shrimp and prepare the sauce up to 1 hour ahead, keeping them separate. Reheat the sauce gently, cook fresh pasta just before serving, then combine with the sauce and add the shrimp just long enough to warm through. This preserves the tender texture of the shrimp while still allowing you to prep in advance.

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