Barefoot Contessa’s Shrimp Scampi Linguine

Ina Garten is by far one of my favorite chefs! And this shrimp scampi linguine is one of my favorite recipes. I have watched her show on Food Network since it first came out and it is one of the shows I still record today. Her recipes always turn out amazing and they are usually really simple and easy to make. This shrimp scampi linguine is adapted from her Barefoot Contessa Family Style cook book. I have been making it for years and it is delicious every single time!


Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6


  • 2 tbsp Vegetable Oil
  • 1 tbsp Salt
  • 1.5 pounds  linguine
  • 6 tbsp butter
  • 5 tbsp olive oil
  • 3 tbsp  minced garlic
  • 2 pounds  large (32 count) shrimp, peeled and deveined
  • 1/2 tbsp pepper
  • 3/4 cup chopped fresh parsley
  • 1  lemon zested
  • 1/2 cup  fresh lemon juice
  • 1/4 tbsp  hot red pepper flakes
  • 1 cup shredded Parmesan cheese
  • sliced lemon for garnish


  1. Drizzle some oil in a large pot of boiling salted water, add 1 T salt and the linguine. Cook for 7 to 10 minutes according to the package directions.
  2. In a large skillet melt the butter and olive oil over low to medium heat. Add the garlic and saute for 1 minute. Be careful the garlic burns easily.
  3. Add the shrimp, 1 tsp salt, ½ tsp pepper and saute until the shrimp are pink. Stirring often.
  4. Remove from the heat and add the parsley, lemon zest, lemon juice and pepper flakes. Toss to combine.
  5. When the pasta is done, drain the cooked linguine and add it to the skillet with the shrimp, toss to coat.
  6. To serve garnish with the lemon slices and Parmesan cheese
Tried this recipe?Let us know how it was!

I use the uncooked, shell on shrimp because I think they taste a little better and being uncooked they won’t get overcooked in the dish. The lemon adds just the right amount of zip to cut through the rich garlic butter sauce. You can certainly adjust the amounts of garlic and lemon to suit your own taste. We are a very garlicy family so I always add more. Once the garlic cooks in the butter the flavor mellows out and doesn’t have that sharp raw garlic taste. Just be careful your butter isn’t too hot or the garlic will burn and the butter will start to brown. Low and slow is better when making this sauce. I have also added Parmesan cheese at the end of the dish. Parmesan cheese goes so well with lemon, garlic and butter and just adds a little extra flavor to the rest of the ingredients. You can leave it out if it doesn’t suit your flavor.

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