Linguine with Shrimp Scampi

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
3 servings
Level:
Easy

Ingredients
  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon 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 teaspoon hot red pepper flakes
Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 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. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 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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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.6 679
Another fantastic quick meal from Ina! It cooks just as instructed. The only tweeks I made were adding a bit more garlic. And threw in some red bell pepper & onion I chopped a day ago but didn't use. This seems like it'd be excellent for a dinner party. Simple & few ingredients, quick cooking time, but looks like it could've taken a bit of time to make. #InaRocks item not reviewed by moderator and published
Awesome recipe!  Delicious and easy to make.  I got shrimp that needed to be shelled and de-veined, and that was the most difficult part of the recipe! item not reviewed by moderator and published
For us in our 60-s now, we cannot eat everything we used to...unfortunately.  The recipe is very good, but has Too much butter and lemon juice. I used a bit more of O.O., instead and less of live lemon juice. Added some pasta water into a well drained pasta. Loved all the parsley and hot red pepper flakes ! Couldn't zest a lemon: a pity. I wanted to have it.   We have enjoyed the recipe anyway very much !  Thank you, Ina Garten. item not reviewed by moderator and published
<span>LOVED this dish! I've made this many times over. It's so simple and a great, quick weeknight meal. The only thing I did differently after my 1st time was season my shrimp before cooking and I added some dry white wine and a little of the pasta water. Either way it's delicious. My mother in law asks me to make this dish a lot! </span><br /> item not reviewed by moderator and published
I needed something summery on an unexpected 83° March day.  We loved it and although I didn't add it to the entire dish, a guest added a little fresh Parmesan. Fabulous! item not reviewed by moderator and published
so good I've already made it twice! To see how mine came out, check out my blog, the url is in my profile. item not reviewed by moderator and published
Pretty good dish! Tonight was my first time making it and followed the exact recipe. I will definitely make this again, but next time not use so much lemon. Between the slices, the zest, and the juice, it was just a bit too much. Overall, good recipe and everyone enjoyed it! :) item not reviewed by moderator and published
Loved this dish...followed the recipe exactly and added half an onion, 8 ounces of sliced bella mushrooms, grape tomatoes split in half, and 1/4 cup good white wine. Once the dish was assembled, I shredded fresh parmesan on top! My daughter even had seconds! item not reviewed by moderator and published
Loved everything about this quick, yummy dish. I used whole wheat linguine and San parsley as I dint have any. Perfect! item not reviewed by moderator and published
This was an awesome Valentine's Dinner I made for my sweetie. I used more garlic than called for because we both love garlic. I also used the zest of a whole lemon, but I left out the lemon slices. I ended up using more than 1/4 cup of lemon juice because there was a little more than that when I squeezed two lemons. We both thought the amount of lemon was perfect. And it was so easy and fast. He was surprised when I told him dinner was ready. Delicious! item not reviewed by moderator and published
Loved this recipe. I used half the lemon and added some white wine. Great Valentine's Day dinner! item not reviewed by moderator and published
Just about the best shrimp scampi ever! Easy to make. Perfect balance of lemon to garlic and the zest puts this dish over the top. Leave it to Ina Garten. item not reviewed by moderator and published
Delicious!!! and best of all very simple and quick recipe item not reviewed by moderator and published
I LOVE this recipe. The first time I made it, I remember thinking "Olive oil AND butter AND lemon? This is too good to be true!" Then I made it. I now refer to it as my signature dish and call Ina Garten my spirit animal. Every guy I have gone out with has loved it too--except for one, who was allergic to shellfish (no wonder we broke up!). Strangely, the man who won my heart is the world's most diehard shrimp lover, and we love making this recipe together. I prefer angel hair to the linguine--I find the linguine I am using often gets too soggy, but maybe it is because I used whole wheat? I typically use multigrain angel hair and it turns out absolutely perfect. I really haven't eaten much seafood since I am from South Dakota, but somehow has become my favorite recipe of all time! item not reviewed by moderator and published
Too too much lemon!!! No other flavors exist. Other than that, it's a basic scampi recipe. item not reviewed by moderator and published
So simple and delicious! This has been inserted into the rotation! item not reviewed by moderator and published
Delicious! I changed the recipe a bit. I didn't have fresh parsley, so I used dried Italian seasoning and fresh basil and oregano from my garden. I also added onions, tomatoes, and white wine. Was very yummy. item not reviewed by moderator and published
This recipe was absolutely faabulous! If you aren't too into lemons, I would suggest just using one whole lemon instead of 2 or even less. Also, I should have tasted as I cooked but instead followed the directions and put a bit too much salt for my taste. So a reminder to taste along! item not reviewed by moderator and published
Tried this recipe last week and it was awesome. I left out the lemon slices and reduced the amount of parsley. But it was amazeballs and very flavorful. Will definitely be trying again item not reviewed by moderator and published
Delicious! I followed the recipe exactly then paired it with 4 cheese ravioli topped with a mushroom garlic evoo butter and lemon sauce, a five star dinner :) item not reviewed by moderator and published
Mucho Bella!!!!! So incredibly easy and delicious! Served with a nice crisp green salad it was SUPERB made EXACTLY as printed. My hubby ate the [very small amount] of left over for lunch the next day. Best I've every had! item not reviewed by moderator and published
Simple and delicious! I doubled the recipe, but left out the lemon slices. I also only used a tsp of salt. I served this with roasted potatoes instead of the pasta (I'm gf). This is better than what any restaurant has. I will make this again--many times! item not reviewed by moderator and published
FABULOUS! Though I would leave out the slices of lemon next time. I added 1/3 cup of lemon juice and that was perfect! item not reviewed by moderator and published
Absolutely delicious. Best shrimp scampi I've ever made. item not reviewed by moderator and published
So good and so easy! item not reviewed by moderator and published
Excellent! We definitely will make this again! item not reviewed by moderator and published
This is an amazing recipe! I substituted spaghetti squash for the pasta. item not reviewed by moderator and published
This is a great recipe. I add a little heavy cream and cornstarch along with a half a cup of good white wine, which makes it much better. item not reviewed by moderator and published
Wow! Agree with other reviews~ extremely easy, few/basic ingredients, huge on flavor! Couple of modifications, dash of cayene &amp; sauteed 2 tomatoes in with the garlic as they were going bad ( added some color). Served with bacon (used the precooked which cuts down on baking time) wrapped asparagus ( I steamed 1st before wrapping &amp; baking), which I cut up into my pasta. Absolutely delish, will definitely add to rotation. Back to the basics~you don't need a ton of ingredients to create flavor. item not reviewed by moderator and published
Just made this! So yummy, my husband loved it! Gave me a 10 for making this incredible recipe! item not reviewed by moderator and published
Super super good and our kids love this too. item not reviewed by moderator and published
really, really good. incredibly easy. i almost didn't make it because it looked too easy. only modifications i made was to increase the butter to 4 tbl and 4 tbl of olive oil. no zest of lemon but otherwise followed the recipe. unbelievable!! item not reviewed by moderator and published
Incredible! And so, so easy - I blinked and dinner was ready. My boyfriend and I loved it. The olive oil, butter, garlic and parsley all balanced out the lemon perfectly. I did modify the recipe, though. I increased the red pepper flakes to 1/2 teaspoon from 1/8 teaspoon (we like spicy food). If I didn't add the red pepper flakes myself, I wouldn't believe they were there. Next time, I will add a full teaspoon, maybe two. item not reviewed by moderator and published
Awesome, Awesome, Awesome!!! item not reviewed by moderator and published
Amazing! This one is definitely a keeper! My husband devoured it and he's not a huge seafood fan! item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
JUST THE BEST item not reviewed by moderator and published
I have made this using Buitoni fresh linguine &amp; OMG, I could of ate the whole entire plate! Love the simplicity of the recipe. Next time I wanna try putting mascarpone in it &amp; cut the butter out of it, just for a creamier version. Awesome crowd pleaser dish! item not reviewed by moderator and published
Best scampi I've had. Easy, quick and flavorful but not overpowering. 5 stars. item not reviewed by moderator and published
Best scampi recipe ever!!! so flavorful item not reviewed by moderator and published
I just made this. It was so easy and soooo good. I will definitely be making it more often. item not reviewed by moderator and published
Delicious and a great week night meal! I added corn five minutes towards the end, and served it with a fresh salad and garlic bread. item not reviewed by moderator and published
This tasted amazing! However I did make some changes. When I made this, I used two pounds of shrimp and double the entire recipe except for the pasta (only used 1lb) and the lemon. I'm not a huge lemon person, so I used the juice of one lemon instead and it turned out perfect! Will definitely make again! item not reviewed by moderator and published
This was amazing - best shrimp pasta w/lemon EVER! I made a few additions to my taste - I added about 1/4 c. of capers (drained and washed) right after the garlic as well as some sun-dried tomatoes added to the cooking pasta with about 4 minutes left. DELISH! I also thought this would be great with some summer zucchini roasted and then added.. it's really a great basic recipe that you can tweek to taste. Don't skimp and use fake lemon juice on this one - the lemon zest and real lemon definitely make a difference. item not reviewed by moderator and published
Love this dish! Due to personal preferences I don't use as much lemon or the zest and it turns out wonderfully. A household fav! ♥♥♥ item not reviewed by moderator and published
Too much lemon and NEVER boil pasta with oil in the water. item not reviewed by moderator and published
Add steamed peas!!!!!!! Besides that, I love this recipe. I did cut a few corners of course like not fresh lemon. Still delicious! item not reviewed by moderator and published
Don't change a thing. AMAZING!! item not reviewed by moderator and published
Wonderful... thank you for sharing! item not reviewed by moderator and published
Really enjoyed this recipe.... quick, easy, and tasty, but will modify in the future to have more sauce. :) item not reviewed by moderator and published
This recipe is amazing and super quick and easy. I made this for dinner tonight, and had to make an account just to post about how great it is. I made this for about 7 servings instead of 3, so I added extra garlic, parsley, butter, and olive oil, I also added two large shallots. I did only use the zest of one lemon, the juice from two lemons, and omitted the lemon slices, after reading the reviews about too much lemon flavor, and figured it would be just right for an additional 4 servings, and it was. I used whole grain linguine, it was my mother in law's first time trying it, and with so much flavor from the dish, she barely noticed the taste difference. I topped with a little good parmigiano reggiano and everyone loved it, and kept going back for seconds AND thirds, scraping everything they could from the pan. item not reviewed by moderator and published
Better than a 35.00 restaurant meal!!! And so easy! item not reviewed by moderator and published
Made this last night and it was delicious! I didn't have a problem with the lemon over powering the dish. Be sure to measure the lemon juice, and make sure the lemon slices are very, very thin. They'll practically dissolve in the sauce. Also, I prefer using salted butter, so I cut back on the kosher salt called for in the dish. item not reviewed by moderator and published
I love watching the Barefoot Contessa, but this recipe has WAY TOO MUCH SALT! The second time I prepared this meal I only used 1/2 teaspoon of salt instead of 1 and 1/2 teaspoons. After I cut back on the salt, this recipe tasted much better! item not reviewed by moderator and published
DELICIOUS item not reviewed by moderator and published
WAY TOO MUCH LEMON! Hardly even edible... item not reviewed by moderator and published
I will most definitely agree with other reviews... This is beyond delicious!!!!! Melt in your mouth omgosh sooooooo good!! I added a bit more olive oil and skipped the lemon slices but otherwise yum.! And it's so easy! Thanks for sharing :):):) item not reviewed by moderator and published
This recipe is excellent! I have made it several times with successful results. I have tried boxed and fresh pasta and both work great. I have even tried it with "light" margarine made with flaxseed oil and it was still tasty. On separate occasions, my husband and I have paired it with a CA Chardonnay and a NZ Sauvignon Blanc and both paired well. Put this on your list as a "go-to" it will not disappoint! Thank you Ina! item not reviewed by moderator and published
Not enough sauce per my wife (even though I used 4T butter and 4T EVOO) and a little bland. Not bad, just not what I was looking for. item not reviewed by moderator and published
This is the best Shrimp Scampi I have ever had. Followed the recipe exactly and made it for my Mom and Sister and they could not stop raving about it. The best part was the flavors, the second best part was how easy and quick it was. Thank you Ina, for such good food. Loved the little spice of red pepper flakes. Just what it needed. item not reviewed by moderator and published
This recipe tastes so good and is SO easy to make. Just the right amount of lemon for our taste, will be making this again FOR SURE!! :) item not reviewed by moderator and published
Great hit! item not reviewed by moderator and published
Really good pastas! Maybe a little bit too lemony but overall it was great! item not reviewed by moderator and published
Perfect. Ina strikes again! The only change I made was to add a little more crushed red and a little more parsley. The only thing I would stress is to use good quality ingredients. Really fresh (not frozen) shrimp and good quality (Italian-made) dried pasta make the dish a star. item not reviewed by moderator and published
This is one of the best dishes I've tried from Food Network. The recipe is simple and yet the flavors are unbelievable! I did, however, make a few adjustments: 1.5 tablespoons of garlic was too much, so I used about half a tablespoon. I also skipped the lemon zest and used only one lemon so the dish wouldn't be too acidic; the lemon rounds also seemed like an unnecessary garnish. This is just a personal preference, but I don't care much for parsley, so I skipped that too (it's such a hassle to buy it in bulk anyway). As usual, I skipped the salt because shrimp is already salty to begin with! And adding oil to the pot of boiling water is also unnecessary. Overall, this meal is totally worth it! item not reviewed by moderator and published
Loved the dish, thanks Ina! I love the simple and bright flavor of the dish-reminds me of the pasta dishes I ate in southern Italy. I always add a fraction of the amount of salt Ina puts in her recipies as I feel it is tooooo much! I too, never add oil to my pasta water so that the sauce will stick/absorb to the pasta. A little grated parm on top, crusty bread and a glass of Pinot and you have the perfect fast week night dinner. item not reviewed by moderator and published
Love, love this recipe! I add extra olive oil so that there's more of a sauce for the pasta. item not reviewed by moderator and published
Tastes good, but sauce doesn't penetrate the pasta. Ina Garten always adds oil to her pasta water "to keep the pasta from sticking." I NEVER add oil, and my pasta never sticks. All of my chef friends say to never add oil because it coats the pasta and prevents it from absorbing the sauce. item not reviewed by moderator and published
delish! Thanks Ina! item not reviewed by moderator and published
I can't figure out how to save to recipe box either item not reviewed by moderator and published
Lovely, simple recipe that is brightly accented by the lemon juice, which I adore. Ina got me adding lemon to food with her chicken piccata recipe and I've totally fallen in love. I personalized this a little by adding capers and just a touch of clam juice. item not reviewed by moderator and published
ENOUGH!!! I am done with FN! After weeks of trying to navigate your new RIDICULOUS website I am DONE!!! It is impossible to find, follow and print recipes I see on the shows I watch and DVR for weekend viewing. I have, along with many, many others I see, "contacted" and "commented" on this repeatedly over the last several weeks. Not once did I even receive a polite acknowledgement let alone an explanation. Apparently FN does not value or respect their viewership. I am erasing the dozen or so programs I tape weekly because they are now useless to me since I can no longer easily find or print the recipes to try at home. Good bye and good luck with your major #$%&amp;up attempt to fix what was not broken! item not reviewed by moderator and published
Delicious &amp; easy , loved it! Will definitely make for company again. I did not find lemon overpowering but I did omitt lemon slices simply bcz I forgot them. Also skipped parsley bcz not a fan of parsley ..that all said came out great ! item not reviewed by moderator and published
Too much lemon. Based on other reviews I used much less lemon and still found it overpowering. I did garnish with some parm. Overall the dish lacked depth of flavor. item not reviewed by moderator and published
EASY AND DELICIOUS!!!!!!!! item not reviewed by moderator and published
Awesome! made this for Valentine's day easy quick, looks more grand than the effort it takes to make. great for beginners. Only tip: have all ingrediednts prepped, keep the heat low on super low for the garlic. item not reviewed by moderator and published
Ina's recipes are the best. I will agree you do not need oil in pasta water. I will also agree with most that have recently posted, this new website is terrible. Things don't print correctly, you click on 'get the recipe' and then you have to do it multiple times in order to GET the recipe, The website is NOT working!! item not reviewed by moderator and published
Please go back to old format, just can;t save recipes anymore. IS it me? The shrimp dish is delious. item not reviewed by moderator and published
Please go back to your earlier format. This is unwieldy and I can't save it to my recipe file. This site definitely needs work. item not reviewed by moderator and published
Oil not needed in boing water for pasta. As any Italian!! item not reviewed by moderator and published
all our options to print, e-mail or share are gone food network. item not reviewed by moderator and published
This sucks, unable to print...frustrating and in a rush to get to the store, of course...PLEASE FIX item not reviewed by moderator and published
Cant print either its frustrating item not reviewed by moderator and published
What's happened to being able to save to my recipe box, and where is my recipe box? item not reviewed by moderator and published
Impossible to add to my Recipe box. Please fix. Thanks item not reviewed by moderator and published
I also agree with kellems and MCampbell, new web design not very user friendly. Tried to add recipe to recipe box could not find a way to do it. item not reviewed by moderator and published
I agree with MCampbell. The new web design is very user unfriendly. I can't even find my recipe box for favorites I've used for years. item not reviewed by moderator and published
I think I would like to be able to saves this to my recipe box but your new web design makes that impossible item not reviewed by moderator and published
This is one of my go to recipes for guests. I find it is enough for 4 when served this a salad and a little extra shrimp. An all time favorite. item not reviewed by moderator and published
My family loved this recipe. I will tone down the lemon next time, but this is a keeper. item not reviewed by moderator and published
this is spectacular item not reviewed by moderator and published
Halved the lemon juice, delicious! item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
Awesome !!!!!!!!! Very tasty!!!!! item not reviewed by moderator and published
Makes me feel like I am an Iron Chef. Restaurant-quality. item not reviewed by moderator and published
Made this dish as a non-traditional Christmas meal and it was amazing. Very light but filling with loads of taste. Also very easy and simple to make. It was a crowd pleaser. It was also great as leftovers the next day. Can't wait to make it again. item not reviewed by moderator and published
I've made this a few times, I love this recipe! item not reviewed by moderator and published
I am an American and have been living in São Paulo Brazil for 2 years now. The food here in SP is fantastic but there isn't much variety outside of the "Brazilian-ized" version of things. I really do miss my favorite American-Italian dishes that I used to eat in Manhatten. Last week I bought some shrimp and stored them in the freezer while I thought of what to do... then I remembered... oh yeah... Shrimp Scampi... yes... my mother always loved that one. So today I followed the receipe... I bought myself a nice Argentinian white wine.. Perdizes is the brand 2009 (goes well with sushi, fish and shrimp dishes) and ate up. I must say the dish is fantastic.. here in SP it is common to see more of the green limes than the yellow lemons.. I had to look for them.. and I guess the flavor was a little "lemony" for my taste.. but It could be because I have been de-yellow-lemonized for the past two years... although I overall enjoyed the dish. The white wine really made the difference. Devorah item not reviewed by moderator and published
This recipe is wonderful. You had me at shrimp! Most of Ina's recipes are easy to follow and delicious. Ina, I love, love, love your show! And, I rarely find the need to make changes to any of your recipes. Still not a fan of this new site! And what's the deal the pop up at the bottom of the screen? But Ina, you're perfect! item not reviewed by moderator and published
Amazing recipe! However, I have revised it to remove the lemon slices. They added too much lemon flavor. item not reviewed by moderator and published
Good gracious, you must love heat! I buy my spices at a specialty shop where they are really potent, and 1/4 teaspoon was HOT. And we like hot! Are you sure you mean a full teaspoon or TWO? That seems inedible. :) item not reviewed by moderator and published
I suggest adding a little heavy cream instead of mascarpone....just sayin. item not reviewed by moderator and published
I like the idea of peas - even some fresh pea pods would be good! item not reviewed by moderator and published
Why? item not reviewed by moderator and published
People say that sauce (such as spaghetti sauce) won't stick to the pasta if it's boiled with oil. But if you don't use oil you MUST add the sauce ASAP to the pasta when it's done boiling or your noodles will stick together. ( I personally have never found it to be a big deal using oil for noodles that have a hearty sauce,). For this recipe though oil is actually part of the sauce so there's no need to omit it from the boiling noodle water. item not reviewed by moderator and published
You generally wouldn't add oil to the water because a red sauce won't stick to the pasta, but using a sauce of olive oil and butter it would flavor the pasta and add to the sauce. item not reviewed by moderator and published
I like a lot of sauce so when I cook if the recipe is for 4 and I'm making a half batch I still make the original amount of sauce. item not reviewed by moderator and published
I don't think this recipe is supposed to have a sauce. I served with linguini and scampi "sauce" on the side. You may like that- can dip! item not reviewed by moderator and published
Frozen is the only kind of shrimp available in our area item not reviewed by moderator and published
Most shrimp is frozen on the boat, so unless you buy it live or directly out of the trawler, it probably HAS been frozen. If it's not freshly frozen off the boat, a quick brine after thawing will make it taste just like fresh. I prefer not to use live shrimp. They don't like it when you pull their heads off. They fight back. :) item not reviewed by moderator and published
I agree, where is the add to recipe box link? item not reviewed by moderator and published
Same problem here! item not reviewed by moderator and published
It's the icon below the top one (printer) to the left of the comments...looks like a bookmark. click it and it auto saves for you. item not reviewed by moderator and published
I also hate new version of your site/ can't print without overlapping &amp; a bunch of unnessery junk!!!! Bummer !!!! I have learned to print out on Word Pad. Copy &amp; Paste. Not as good as old version print but better than new version print out. What's the deal guys!!! Don't you like your fans????? item not reviewed by moderator and published
I wish they would go back to the old format. item not reviewed by moderator and published
I agree. I cannot save or cannot figure it out. item not reviewed by moderator and published
I figured out how to save to your recipe box. At the end of the full recipe you will see a button next to the print button which states save. It saves but I have not figured out how to determine which file I can put it into....We should not have to work this hard when they make changes! item not reviewed by moderator and published
Just wanted to agree wholeheartedly item not reviewed by moderator and published
Totally aggree. It worked perfectly before. Should have kept the old format. item not reviewed by moderator and published
The icons are on the left of the screen item not reviewed by moderator and published
Don't give recipes one star b/c you cannot print it. It is unfair to the chef and you are giving a bad review based on something that has nothing to do with the actual recipe. item not reviewed by moderator and published
I had the very same problem a few days ago when I tried to print it. I actually had to copy and paste it to a word document so I could print it out. Today when I posted my review of the recipe, there was suddenly a save and print option magically added to the left of the recipe. Someone finally fixed the problem...sure took them long enough! Better late than never I guess. item not reviewed by moderator and published
You can print. They moved the button to the bottom of the full recipe. A little tutorial would have helped. item not reviewed by moderator and published
No print button on the left or the bottom of recipe. item not reviewed by moderator and published
box is in same place as before at the top right hand side. item not reviewed by moderator and published
Not item not reviewed by moderator and published
I have contact FN about this exact thing and they have not responded. Frustrated!!! item not reviewed by moderator and published

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Valentine's Day