We Made This 5-Star Ina Garten Shrimp Scampi Recipe and It’s the Ultimate 30-Minute Dinner

Does the Ina Garten shrimp scampi recipe live up to the hype? Yes, it does!

Ina Garten’s recipes are known for being elevated yet easy to make, and her shrimp scampi is no exception. When I tested this recipe, it took just under 30 minutes from start to finish. Even better, everything cooks in one pan for maximum flavor and quick cleanup.

What Do People Love About This Recipe?

Scampi is commonly served in garlic butter and dry white wine with pasta or crusty bread. The Ina Garten Shrimp Scampi recipe is unique because it doesn’t include wine. Instead, Ina uses a generous amount of freshly squeezed lemon juice. The end result is bright, buttery and flavorful. I understand why it has hundreds of 5-star reviews!

The Ina Garten Shrimp Scampi Recipe

Bowl of shrimp scampi with a portrait of Ina Garten in the cornerJenna Urben for Taste of Home, Getty Images


kitchen counter with raw ingredients for making shrimp scampiJenna Urben for Taste of Home

  • 2 pounds large shrimp (about 32 shrimp), peeled and deveined
  • 1-1/2 pounds linguine
  • 6 tablespoons (3/4 stick) butter
  • 5 tablespoons good olive oil
  • 3 tablespoons minced garlic (nine cloves)
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup chopped fresh parsley
  • Grated zest of 1 lemon
  • 1/2 cup freshly squeezed lemon juice (four lemons)
  • 1/2 lemon, thinly sliced in half-rounds
  • 1/4 teaspoon hot red pepper flakes


Step 1: Prepare the shrimp

Rinse the shrimp under cool water. If they’re frozen, let the cool water run over the shrimp until thawed. This only takes a few minutes. If the shrimp isn’t already cleaned and prepped, read our guide to learn how to peel and devein shrimp.

Step 2: Cook the pasta

Bring a large pot of water to a boil and toss in a tablespoon of salt along with the linguine. Cook for 7-10 minutes, or according to the package instructions.

Step 3: Make the sauce

Meanwhile, in a large (12-in.) pan, melt the butter in olive oil over medium-low heat. Add the garlic and saute for 1 minute.

Step 4: Cook the shrimp

cast iron skillet with shrimp cookingJenna Urben for Taste of Home

Add the shrimp to the pan and season with salt and pepper. Saute, stirring often, until the shrimp turn pink, about 3-5 minutes. Remove the pan from the heat and stir in fresh chopped parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.

Want to cook like the Barefoot Contessa? You need Ina Garten’s kitchen essentials, like her stainless steel zester.

Step 5: Serve and enjoy

When the pasta is done cooking, drain the linguine and transfer it back to the pot. Add the shrimp and sauce, toss well to combine and serve immediately. Want to try more recipes? Here’s Ina Garten’s beef bourguignon recipe that you’ll love.

Here’s What I Thought

cast iron skillet with shrimp cookingJenna Urben for Taste of Home

I can’t stop making this meal! On Ina’s website, it’s labeled as a beginner recipe, and I agree. It comes together super quick, so I suggest prepping all of the ingredients before you start cooking.

The one change I made to Ina’s recipe was saving that precious pasta water instead of pouring it down the drain. I stirred just enough into the pot at the end to make the scampi rich and luxurious.

I suggest pairing the Ina Garten shrimp scampi recipe with her chicken soup, pomegranate spritzer or her favorite rosé wine. For dessert, serve Ina Garten’s Famous Chocolate Cake.

Jenna Urben
Jenna is a recipe developer, food writer and content creator based in Texas. She is Taste of Home’s go-to writer for allergy-friendly and vegan recipes that don’t sacrifice flavor or texture, such as coconut cream, vegan chicken nuggets and kale pesto. As someone with food intolerances herself, Jenna knows first-hand the challenges of cooking in a dairy- and egg-free kitchen. Her food blog, The Urben Life, features hundreds of allergy-friendly recipes that the whole family can enjoy and has been spotlighted by Parade, TODAY Food and Stylecaster.