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Ina Garten Shrimp Scampi (Easy Recipe)

A classic, flavorful shrimp scampi featuring succulent shrimp in a buttery garlic, lemon, and herb sauce tossed with linguine.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 kg large shrimp peeled and deveined, tails on
  • 8 tbsp unsalted butter softened
  • 4 tbsp olive oil
  • 6 cloves garlic minced
  • 1 shallot minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup grape juice or chicken broth halal white wine substitute
  • 1/2 cup chicken broth
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Parmesan cheese optional
  • 1 lb linguine or angel hair pasta cooked al dente

Equipment

  • Large skillet
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  2. Add shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until pink. Remove shrimp to a plate.
  3. Reduce heat to medium, add remaining butter, shallot, and garlic. Sauté for 2 minutes until fragrant.
  4. Add red pepper flakes and cook for 30 seconds.
  5. Pour in grape juice and chicken broth, scraping the bottom of the pan. Reduce liquid by half for about 5 minutes.
  6. Stir in lemon juice and zest, simmering for 1 minute.
  7. Return shrimp to the skillet and cook for 2 minutes until heated through.
  8. Add cooked pasta to the skillet and toss to coat thoroughly with the sauce.
  9. Remove from heat, garnish with fresh parsley and Parmesan cheese, and serve immediately.

Notes

Pat shrimp dry before cooking for a better sear. Use grape juice or chicken broth as a non-alcoholic substitute for wine.