Shrimp Scampi Recipe Ina Garten

I connect with Ina because we both relish our time in the kitchen and focus on using simple ingredients—while making sure they are the best ingredients possible. At the end of the day, no matter how complicated our recipes are at The Beatrice Inn, when I go home, that's how I like to cook. I live in New York and have a small kitchen, so I want things that will be super easy and won't require a lot of cleanup, but I don't mind taking the time to make something delicious.

Although I haven't made this particular recipe in a very long time, I am writing a cookbook right now and there's a langoustine and spaghetti that very much stems from all of that after-school cooking of Ina's recipe: an homage to the same shrimp scampi that I made when I was 15.

—As told to Alyse Whitney

Ina Garten's Linguine with Shrimp Scampi

From Barefoot Contessa Family Style
Serves 6

I wrote this recipe for my column in Martha Stewart Living magazine called "Entertaining Is Fun." Except for the shrimp, you probably have most of the ingredients around the house and when you're late from work, it's a quick meal to pull together for dinner. Buy peeled and deveined shrimp and it's even faster!

Vegetable oil
Kosher salt
1½ pounds linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
½ teaspoon freshly ground black pepper
¾ cup chopped fresh parsley
Grated zest of 1 lemon
½ cup freshly squeezed lemon juice (4 lemons)
½ lemon, thinly sliced in half-rounds
¼ teaspoon hot red pepper flakes

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. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté 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.

Recipe reprinted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family. Copyright © 2002 by Ina Garten. Photographs copyright © 2002 Maura McEvoy. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.