
As soon as I get a new cookbook, first thing I do is to write my name and date on it. I do this not only because I want to be able to remember when I bought the book, but also I want to know how long I have been cooking some of my favorite dishes.
In the case of this Linguine with Shrimp Scampi, I have been cooking it since 2005, which is when I bought Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family Cookbook. It is a fantastic book that is full of recipes of some of the classics with “the volume turned up.”
When it comes to trying a new recipe, I always (always!) follow the instructions and make sure that I use the ingredients listed on the recipe. Some people don’t do that which drives me crazy. Because when the result does not look like the one in the picture or it does not taste as they hoped it would, they blame the author of the recipe.
I just do not think that it is fair to the creator of the recipe.

After trying a recipe for the first time, I’d like to take notes on the page of the recipe that I made. Notes like what I would do differently or what are some things (usually ingredients) that are crucial to this recipe or could be substituted with something else.
As you can imagine, they are very helpful to get the best results when I make it again in the future.

This Linguine Shrimp Scampi recipe was no exception. When I first made it I thought it was delicious but this pasta dish could be made with less butter and less olive oil. So I changed the amount of butter and olive oil and still got a delicious shrimp pasta dish.
The original recipe serves 6 and my recipe serves 4. I used fresh Linguine but you can definitely use dry Linguine.
The best thing about this recipe is that it is one of those dishes that you can put together in less than 20 minutes. The result is going to be so delicious that your family will not believe you made it after you came home from work.

Linguine with Shrimp Scampi
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 9 oz. (225gr.) fresh Linguine (I used Buitoni)
- 1 tablespoons garlic minced (5 cloves)
- 1- pound large 21-25 shrimp, peeled and deveined (about 20 shrimp)
- 2 tablespoon salt plus 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1 tablespoon lemon zest
- 1/2 cup fresh parsley chopped
- 4 tablespoons lemon juice freshly squeezed (2 lemons)
- 1/2 lemon thinly sliced in half-rounds
- 5-6 drops of Tabasco Sauce optional
Instructions
- Heat the olive oil and butter in a large heavy-bottom pan. Add the garlic and sauté for a minute.
- Add shrimp, salt and pepper and cook each side for 2 minutes. Take it off the heat and add the lemon juice, lemon zest, parsley, and lemon slices. Toss to combine.
- Add 1 tablespoon salt into a large pot of water and bring it to a boil. Once boiled, add the fresh Linguine and cook for 3-4 minutes.
- Drain the Linguine and place it back to the pot. Add the shrimp and give it all a big toss.
- To serve, sprinkle it with more fresh parsley and if desired, add a couple of drops of Tabasco Sauce.
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsAdapted from Ina Garten’s Barefoot Contessa Family Style Cookbook pg 106.
Aimee / Wallflower Girl
That’s a great idea, writing in new cookbooks. I may have to steal that idea…
I have been afraid of eating seafood my whole life (yes, afraid – I know, I’m a wuss) but recently I’m trying to overcome it through cooking. I don’t try it often but I’m slowly being won around, so when that happens – I’ll be back to try this!
Aysegul Sanford
Dearest Aimee,
I used to be liked that when it comes to seafood. I am trying my hardest to getting used to it. Shrimp is a good way to start. 🙂
Thank you..
Cheers. Ice
Dalya
Looks fabulous!
Aysegul Sanford
Thank you Dalya Ablacigim.
Liz@ Virtually Homemade.com
Found this dish on food gawker. So beautiful and pinned on my pasta board!
Aysegul Sanford
Thank you Liz.
This is one of my favorite things to make in my kitchen. I love the fact that it is so easy and quick to put together with very little effort.
Thank you for stopping by!
Cheers!
Ice
Linda Tate
This recipe is so easy and fresh-tasting. My husband loved it. So thankful that I ran across your blog!!
Janette@culinaryginger
That’s a beautiful dish and one of my favorite pasta dishes.
Freddie Jaye
This is my favorite kind of dish: simple to prepare (no exotic ingredients, no sophisticated cooking techniques, no offbeat equipment); quick to assemble; and a real crowd-pleaser.
One tip: I slice the lemons as thinly as I can, and then actually eat them with everything else. Some extra texture, and a nice tart jolt that cuts through the butter and olive oil.
Thanks for sharing it.
Aysegul Sanford
So true. Those are also the reasons why I love it so much.
I love that tip. I am a huge fan of lemons. I’ll give it a try next time.
Thanks for letting me know.