Cooking has not always been my strong suit, but watching countless hours of The Barefoot Contessa has. With over 20 seasons now, the Food Network show, hosted by New York-based chef Ina Garten, is all about gathering friends and family around simple, delicious meals. I have 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 818 five-star reviews and 47 comments, the easy recipe is certainly a crowd favorite among Food Network fans. Originally shared on The Barefoot Contessa, the meal takes just 10 minutes to prep, 15 minutes to cook and calls for eight simple ingredients. Find Ina Garten's most popular pasta recipe on the Food Network below, and get ready to host and receive loads of compliments from loved ones that will make you a crowd favorite among them, too.
Meet the Expert
Ina Garten is an author and host of the Food Network's Barefoot Contessa, teaching viewers about simple and delicious entertaining. Ina is also known for her popular cookbooks The Barefoot Contessa Cookbook and Cook Like A Pro: Recipes and Tips for Home Cooks.
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
Boil salt water in a large pot and drizzle some oil in it, add one tablespoon of salt and the linguine, and cook for approximately 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.