This Is Ina Garten's Most Popular Pasta Recipe on the Food Network

Updated 07/25/18

Cooking has not always been my strong suit, but watching countless hours of The Barefoot Contessa has. Now on its 24th season, the Food Network show hosted by New York–based chef Ina Garten is all about gathering friends and family around simple, delicious meals. Though I wouldn't actually attempt to cook any of Ina's recipes until years later, I've always loved her warm, nurturing energy and of course her comforting, mouthwatering cooking.

So when I stumbled upon her recipe catalog on The Food Network's website, I immediately turned to the pasta section and uncovered her most popular recipe to date: linguini with shrimp scampi. With 776 five-star reviews and 44 comments, the recipe is certainly a crowd favorite among Food Network fans. Originally shared on The Barefoot Contessa, the meal takes just 15 minutes to make and calls for just eight ingredients. Find Ina Garten's most popular pasta recipe on the Food Network below.

ina garten pasta recipe
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Ingredients 

Vegetable oil
1 tbsp. kosher salt, plus 1 1/2 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2 1/2 tbsp. good olive oil
1 1/2 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. 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 tsp. hot red pepper flakes

Vegetable oil
1 tbsp. kosher salt, plus 1 1/2 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2 1/2 tbsp. good olive oil
1 1/2 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. 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 tsp. hot red pepper flakes

Instructions

Drizzle some oil in a large pot of boiling salted water, add one tablespoon of salt and the linguine, and cook for seven 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 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about five 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.

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