Sizzling Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/8 tsp black pepper. Dry shrimp sear best, so ensure they are as dry as possible before cooking.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until the butter foams and the pan is hot but not smoking.

Sear shrimp

Add shrimp in a single layer (do not crowd; cook in two batches if needed). Sear 1 to 1 1/2 minutes per side until pink with a light char. Transfer seared shrimp to a plate and set aside.

Make sauce

Reduce heat to medium. Add the remaining 2 tablespoons butter to the pan. When it melts, add the minced garlic and sliced chili (or red pepper flakes). Sauté for 30–45 seconds until fragrant but not browned.

Deglaze & finish sauce

Pour in 1/4 cup white wine (or chicken broth) to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 1–2 minutes. Stir in 1 tablespoon lemon juice and the chopped scampi parsley. Taste and adjust seasoning with the remaining salt (up to 1/2 tsp total) and a pinch of red pepper flakes if you want extra heat.

Return shrimp

Return the seared shrimp to the skillet and toss in the sauce for 30–60 seconds to reheat and coat. Remove from heat.

Prepare garlic butter

In a small bowl, combine the softened 4 tbsp butter, 3 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp olive oil (if using) and a pinch of salt. Mix until smooth.

Assemble bread

Slice the baguette in half lengthwise or into 1-inch slices for individual pieces. Spread the garlic butter evenly over cut sides.

Bake or broil

Place the bread on a baking sheet and toast in a preheated oven at 400°F (200°C) for 6–8 minutes until golden and bubbling. For a quicker finish, broil 1–2 minutes watching carefully to avoid burning.

Transfer the sizzling shrimp to a warmed serving dish (or serve directly in the skillet). Spoon extra sauce over the shrimp. Sprinkle with the extra chopped parsley and serve with lemon wedges on the side for squeezing.

Serve immediately with the garlic bread alongside to soak up the scampi sauce. Recommend serving hot; leftover shrimp can be chilled and kept up to 2 days, but reheating will diminish the texture.