Description
Looking for a delicious dinner idea? Try this Ina Garten Shrimp Scampi recipe for a flavorful meal tonight!
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg