Linguine With Shrimp Scampi Barefoot Contessa Ina Garten Recipes

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LINGUINE WITH SHRIMP SCAMPI - BAREFOOT CONTESSA INA GARTEN

This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day.

Provided by cookiedog

Categories     Spring

Time 25m

Yield 3 serving(s)

Number Of Ingredients 14



Linguine With Shrimp Scampi - Barefoot Contessa Ina Garten image

Steps:

  • Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
  • Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
  • Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
  • Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot.
  • Immediately add the shrimp and sauce, toss well, and serve.

Nutrition Facts : Calories 745.7, Fat 26.1, SaturatedFat 9.4, Cholesterol 221.5, Sodium 1452.7, Carbohydrate 89.9, Fiber 4.2, Sugar 3.7, Protein 36.2

vegetable oil
kosher salt
3/4 lb linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (6 cloves)
1 lb large shrimp, peeled and deveined (about 16 shrimp)
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest of, grated
3 tablespoons fresh lemon juice (1 1/2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

LINGUINE WITH SHRIMP SCAMPI

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 13



Linguine with Shrimp Scampi image

Steps:

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

LEMON PASTA WITH ROASTED SHRIMP

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6



Lemon Pasta with Roasted Shrimp image

Steps:

  • Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
  • Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

SHRIMP & LINGUINE FRA DIAVOLO

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12



Shrimp & Linguine Fra Diavolo image

Steps:

  • Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
  • Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
  • Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao's
1 pound linguine, such as De Cecco

BAREFOOT CONTESSA'S LINGUINE WITH SHRIMP SCAMPI

This can't be any easier! I do add more garlic, capers, white wine and double the sauce because we like sauce. Show: Barefoot Contessa Episode: Pasta Bella

Provided by Luvs 2 Cook

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14



Barefoot Contessa's Linguine With Shrimp Scampi image

Steps:

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!
  • Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot.
  • Immediately add the shrimp and sauce, toss well, and serve.

vegetable oil
1 tablespoon kosher salt, plus
1 1/2 teaspoons kosher salt
3/4 lb linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 lb large shrimp, peeled and deveined (about 16 shrimp)
1/4 teaspoon fresh ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup fresh lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

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Top Asked Questions

What is Ina Garten's Linguine with shrimp scampi?
This recipe for Linguine with Shrimp Scampi is one of Ina Garten's most famous pasta dishes. It looks absolutely incredible and takes only 25 minutes to make. The pasta is served with a zesty sauce and delicious cooked shrimp.
How do you cook shrimp and linguine together?
Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot.
How to cook linguine for pasta?
Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic, saute for 1 minute.
How to cook angel hair pasta with shrimp?
Directions. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

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