Ina Garten Shrimp Scampi

Why Ina Garten's Shrimp Scampi Is a Dinner Game-Changer

If you're looking for a restaurant-quality meal that comes together in under 20 minutes, Ina Garten's shrimp scampi is your answer. The Barefoot Contessa's take on this Italian-American classic is buttery, garlicky, and bright with lemon — simple enough for a weeknight but impressive enough for company.

With just a handful of quality ingredients and one pan, you'll have a dish that tastes like it came straight from a fine dining kitchen.

Ingredients

• 1½ lbs large shrimp (16–20 count), peeled and deveined
• 3 tbsp good olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• ¼ tsp crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest
• ¼ cup fresh parsley, chopped
• Crusty bread or pasta, for serving

Step-by-Step Instructions

Step 1: Prep the Shrimp

Pat the shrimp dry with paper towels and season lightly with salt and pepper. Drying the shrimp ensures they sear rather than steam, giving you that beautiful golden color.

Step 2: Sear the Shrimp

Heat the olive oil in a large (12-inch) skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, just until pink and slightly golden. Do not overcook — they'll finish in the sauce. Remove the shrimp to a plate and set aside.

Step 3: Build the Sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Step 4: Deglaze with Wine

Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. The wine will reduce slightly and create a beautiful, flavorful base.

Step 5: Finish the Dish

Return the shrimp to the pan. Add the lemon juice and lemon zest, and toss everything together. Cook for just 1 more minute until the shrimp are heated through and coated in the sauce. Taste and adjust seasoning.

Step 6: Garnish and Serve

Remove from heat and sprinkle generously with fresh parsley. Serve immediately over pasta, with crusty bread for soaking up the sauce, or over a bed of creamy polenta.

Ina's Tips for Perfect Shrimp Scampi

• Use good ingredients — Ina always emphasizes quality. Use real butter, good olive oil, and a wine you'd actually drink.
• Don't overcook the shrimp — Shrimp cook incredibly fast. Pull them from the heat the moment they turn pink and opaque.
• Dry your shrimp — Patting them dry before cooking ensures a proper sear instead of steaming.
• Fresh lemon is non-negotiable — Bottled lemon juice won't give you the same bright, fresh flavor.
• Use large shrimp — Bigger shrimp are more forgiving and have a meatier, more satisfying texture.

What to Serve with Shrimp Scampi

Ina Garten's shrimp scampi is incredibly versatile. Try serving it with:

• Linguine or angel hair pasta tossed in the pan sauce
• Crusty sourdough or French bread
• Creamy risotto or polenta
• A simple arugula salad with lemon vinaigrette
• Roasted asparagus or broccolini

Variations to Try

• Pasta Scampi: Toss the finished shrimp and sauce with 12 oz of cooked linguine, adding a splash of pasta water to loosen the sauce.
• No-Wine Version: Substitute the white wine with chicken broth and an extra squeeze of lemon.
• Spicy Scampi: Double the red pepper flakes for a bolder kick.
• Creamy Scampi: Stir in ¼ cup of heavy cream after the wine reduces for a richer sauce.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheating: Gently reheat in a skillet over low heat with a splash of white wine or broth. Avoid the microwave, which can make shrimp rubbery.

Frequently Asked Questions

What kind of shrimp should I use for shrimp scampi?

Large or extra-large shrimp (16–20 or 21–25 count per pound) work best. Fresh or frozen both work — just make sure to thaw frozen shrimp completely and pat them dry before cooking.

Can I make shrimp scampi without wine?

Yes! Substitute the white wine with chicken broth or seafood stock. Add an extra squeeze of lemon to brighten the flavor.

What pasta goes best with shrimp scampi?

Linguine is the classic choice, but angel hair, spaghetti, or fettuccine all work beautifully. The thin noodles soak up the buttery garlic sauce perfectly.

How do I keep shrimp scampi from being watery?

Make sure to pat your shrimp dry before cooking and let the wine reduce fully before adding the shrimp back to the pan. This concentrates the flavors and prevents a watery sauce.

Is shrimp scampi healthy?

Shrimp is a lean, high-protein seafood that's low in calories. The butter and olive oil add richness, but you can lighten the dish by reducing the butter or serving it over zucchini noodles instead of pasta.