Linguine With Shrimp Scampi

linguine with shrimp scampi

This recipe was inspired by Ina Garten, aka the Barefoot Contessa.

Tried and True: Linguine With Shrimp Scampi
Prep time:
Cook time:
Total time:
Serves: 5 servings
This is a delicious meal that comes together quickly. It’s perfect for company or for a special family dinner.
  • olive oil
  • kosher salt
  • 1 pound linguine (I use gluten free)
  • 4 tablespoons unsalted butter
  • 3 tablespoons good olive oil
  • 2 tablespoons minced garlic
  • 1.5 pounds large shrimp, peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes
  1. Cook linguine according to package directions.
  2. Meanwhile, melt the butter and olive oil over low heat in a large saute pan
  3. Add the garlic and saute for just a minute. It burns quickly.
  4. Add the shrimp, a teaspoon of salt, and the pepper.
  5. Saute until the shrimp have just turned pink, about 5 minutes, stirring frequently.
  6. Remove from the heat.
  7. Add the parsley, lemon juice, lemon slices, and red pepper flakes.
  8. Toss to combine.
  9. When the pasta is done, plate it and top it with shrimp and sauce.