Barefoot Contessa’s Elegant Shrimp Linguine

Ina Garten makes shrimp linguine pasta. This weeknight worthy meal is quick to make and requires just a few ingredients.

Ina Garten shows us an (almost) one-pot wonder that you can have on tonight’s dinner table in 30 minutes or less.


Weeknights aren’t the time to cook elaborate meals—but that doesn’t mean you shouldn’t make something delicious!

The Barefoot Contessa shows us a simple to prepare shrimp linguine recipe that you can make with ingredients you probably already have on hand. Just a quick trip to the market to pick up fresh shrimp and you’ll be set.

Ina starts by cooking her linguine pasta in boiling, salted water. While that cooks, she prepares the butter sauce that will coat the pasta.

Start with olive oil and melt the butter and then add the garlic. After that’s had a minute to combine flavors, add the shrimp. Make sure to season the shrimp liberally with salt and pepper since that sauce will flavor the entire dish.

By now the linguine should be cooked. Strain the pasta water and add the linguine to the pan where you are cooking the shrimp. Add parsley, lemon zest, and lemon juice and stir to combine (with the heat still on).

If you’re like Ina and you like a bit of heat, add the hot red pepper flakes. If not, just skip that step. Serve with some crusty garlic bread or a light spring mix salad!

Shrimp Linguine Ingredients:

¾ pound linguine Kosher salt 3 tablespoons unsalted butter 2½ tablespoons good olive oil 1½ tablespoons minced garlic (4 cloves) 1 pound large shrimp, peeled and deveined (about 16 shrimp) ¼ teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley ½ lemon , zest grated ¼ cup freshly squeezed lemon juice (2 lemons) ¼ lemon, thinly sliced 1/8 teaspoon hot red pepper flakes (optional)

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