Ina Garten Shrimp Scampi
A classic and flavorful shrimp scampi dish with lemon, garlic, and butter, perfect for a quick and delicious meal.
Equipment
- large pot
- large skillet
- cutting board
- Chef's knife
- measuring cups
- Measuring spoons
- Tongs
- Wooden spoon
- colander
Ingredients
For the Shrimp Scampi
- 1 pound Large shrimp Peeled and deveined.
- 4 tablespoons Unsalted butter Divided.
- 2 tablespoons Olive oil For sautéing.
- 4 cloves Garlic Minced.
- 1/4 teaspoon Red pepper flakes Optional, for heat.
- 1 Lemon zest Zest of 1 lemon.
- 1 Lemon juice Juice of 1 lemon.
- to taste Salt and black pepper For seasoning.
- 1/4 cup Vegetable broth As a substitute for white wine.
- 1/4 cup Fresh parsley Chopped, for garnish.
For Serving
- Cooked linguine or spaghetti For serving.
- Lemon wedges For garnish.
Instructions
- Bring a large pot of salted water to a boil.
- Add linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.
- Increase the heat to medium-high and add shrimp. Season with salt and pepper. Cook for 2-3 minutes until pink.
- Pour in vegetable broth and bring to a simmer. Cook for 2 more minutes until shrimp are cooked through.
- Stir in lemon juice, lemon zest, and remaining 2 tablespoons of butter until melted.
- Add cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water as needed.
- Remove from heat and stir in chopped parsley.
- Serve hot with lemon wedges on the side.
Notes
This shrimp scampi is best served immediately, but leftovers can be stored in an airtight container for up to 2 days.