Ina Garten Shrimp Scampi

I’ve included some videos I found relevant and helpful. 😍

Are you looking for a tasty dinner that’s quick and easy to make? Ina Garten’s shrimp scampi recipe is just what you need. This dish combines tender shrimp with garlic, lemon, and pasta for a meal that’s sure to please. You can whip up this yummy shrimp scampi in just 25 minutes from start to finish.

The recipe uses simple ingredients you can find at any grocery store. You’ll need things like linguine, butter, olive oil, shrimp, garlic, and lemon. The steps are easy to follow, even if you’re new to cooking. In no time, you’ll have a restaurant-quality meal right in your own kitchen.

Exact Ingredients List

Here’s what you’ll need to make Ina Garten’s shrimp scampi:

• 1 1/2 tablespoons kosher salt
• 1 pound linguine
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1 shallot, diced
• 2 tablespoons minced garlic (about 5 cloves)
• 1 lemon, zest grated
• 1 1/2 pounds large shrimp (20-24 shrimp), peeled and deveined
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
• 1/2 lemon, thinly sliced in half-rounds
• 1/4 teaspoon hot red pepper flakes

Make sure you have all these ingredients ready before you start cooking. The shrimp should be fresh and properly cleaned. You’ll use the lemon in different ways – for zest, juice, and garnish.

Don’t forget to have a large pot for boiling pasta and a big skillet for cooking the shrimp. A cup measure will come in handy for the pasta water and lemon juice.

Instructions

Start by filling a big pot with water. Add 1 tablespoon of kosher salt and bring it to a boil. While you wait, melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat.

Toss in the diced shallots, pepper flakes, garlic, and lemon zest. Cook until the shallots turn clear. When the water is bubbling, add the linguine and cook for 6-8 minutes. Stir it now and then.

Once the pasta is done, save a cup of the hot pasta water. Drain the rest and set the linguine aside. Pat the shrimp dry with paper towels and season them with salt and pepper.

Add the shrimp to the pan with the shallots. Cook for 2-3 minutes until they turn pink on both sides. Take the shrimp out and set them aside. Pour lemon juice into the pan and let it bubble.

Add 2 more tablespoons each of butter and olive oil. When the butter melts, put the shrimp back in the pan. Sprinkle in the parsley, add the cup of pasta water, and the linguine.

Mix everything well. Taste and add more salt and pepper if needed. Serve right away with fresh lemon slices on top. Enjoy your yummy shrimp scampi!

Possible Substitutes List

Can’t find all the ingredients for Ina Garten’s shrimp scampi? No worries! Here are some easy swaps you can make:

• Pasta: Try spaghetti, fettuccine, or angel hair instead of linguine.

• Shrimp: Use scallops or chunks of white fish if you’re not a fan of shrimp.

• Shallot: Swap in finely diced onion or leeks.

• Fresh garlic: Garlic powder works in a pinch (use 1/4 teaspoon per clove).

• Lemon: Lime juice can add a fun twist.

• Fresh parsley: Try basil or cilantro for a different flavor.

• Olive oil: Any neutral cooking oil will do.

• Butter: Use margarine or olive oil for a dairy-free version.

• White wine: Chicken broth makes a good non-alcoholic substitute.

Don’t have red pepper flakes? Leave them out or add a dash of cayenne pepper for heat. Remember, cooking is all about having fun and making the recipe work for you. Feel free to play around with these substitutions to create your perfect shrimp scampi!

How To Make Ina Garten Shrimp Scampi Diabetes-Friendly

To make this dish more diabetes-friendly, you can make a few simple swaps. Start by using whole wheat linguine instead of regular pasta. This will add more fiber and slow down sugar absorption.

Cut the butter in half and replace it with extra virgin olive oil. This reduces saturated fat while keeping the rich flavor. You can also use a butter substitute made with plant-based oils.

For the shrimp, keep the portion to about 4 ounces per person. This gives you plenty of protein without overdoing it. Make sure to remove the tails to reduce extra fat.

Add more veggies to bulk up the meal without extra carbs. Try adding sliced zucchini, cherry tomatoes, or spinach when cooking the shrimp. This adds nutrients and fiber.

Use less salt and add more herbs for flavor. Fresh basil, oregano, or thyme work great. You can also add a pinch of red pepper flakes for a kick.

Here’s a quick breakdown of the changes:

• Whole wheat linguine (1/2 pound)
• 2 tbsp butter, 4 tbsp olive oil
• 1 pound shrimp
• 1 cup mixed veggies
• 1 tsp salt
• Extra herbs

These tweaks make the dish more balanced while keeping the delicious flavors you love.

Tips, Tricks & Storing

To make the best shrimp scampi, use fresh shrimp if possible. If using frozen, thaw them completely and pat dry before cooking.

Don’t overcook the shrimp! They cook quickly and can become rubbery if left too long. Remove them from the heat as soon as they turn pink.

Save some pasta water. It helps create a silky sauce that clings to the pasta. Add it gradually to get the right consistency.

For extra flavor, try adding a splash of white wine to the sauce. It pairs well with the lemon and garlic.

To store leftovers, keep the pasta and shrimp separate. This prevents the shrimp from overcooking when reheating. Refrigerate for up to 2 days.

When reheating, warm the pasta in a pan with a bit of olive oil. Add the shrimp at the end just to heat through.

For a lighter version, you can use whole wheat pasta or zucchini noodles instead of regular linguine.

Try garnishing with fresh basil or oregano for a different twist on flavor.