Ina Garten’s Shrimp Scampi (Recipe Review)

I’ve been a supporter of Ina Garten for as extensive as I can bear in mind. I grew up watching The Barefoot Contessa, swooning around her effortlessly awesome evening meal functions, fuss-no cost recipes, and laid-back frame of mind. There’s just something about Ina’s recipes that make them come to feel specific. So when picking out which recipes to involve in our shrimp scampi struggle, I understood I essential to consist of hers.

Ina’s shrimp scampi recipe is exceptional in that it does not consist of white wine. This is a excellent solution for people wanting for liquor-totally free recipes, but I was curious if it would even now style like a typical scampi. In its place of the wine, Ina doubles down on the lemon with a generous amount of juice, zest, and precise slices of lemon in the sauce. The recipe sounded daring and I was eager to give it a try, so I headed into my kitchen and cooked it up.

Ina’s shrimp scampi is just one of the most straightforward recipes I examined and comes with each other in below 20 minutes. You will start out by cooking some linguine in salted, boiling drinking water with a drizzle of oil in it. Though the pasta is cooking, heat butter and olive oil in a significant-bottomed pan. Include garlic and sauté for just a minute, then increase your shrimp, salt, and pepper. Cook dinner until eventually the shrimp flip pink, then take out the pan from the warmth. Insert lemon juice and zest, crimson pepper flakes, chopped refreshing parsley, and slices of lemon. To finish it, toss all the things with each other then incorporate your cooked pasta.

This pasta was lemony, vibrant, daring, and flavorful — but it didn’t style like a traditional shrimp scampi. The addition of lemon juice, zest, and full lemon slices overpowered the pasta and created it a bit one-note. Without having the addition of white wine, the pasta tasted largely of lemon juice and garlic and was missing a good deal of the nuance of the other recipes. Certainly, it was tasty, and I did try to eat the full pan, but it just was not what I was anticipating. Instead of becoming scampi, it was more of a lemony shrimp pasta with garlic and pink pepper flakes. Tasty? Of course. Scampi? Questionable.

If you’re hunting for a lemony shrimp pasta, I would confidently suggest this recipe. It’s mouth watering, tremendous basic, and will come alongside one another swiftly. But if you’re looking for a vintage shrimp scampi, this may not be the most effective recipe.

Just before you head into the kitchen area to make this recipe, continue to keep these guidelines in head.

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