Shrimp Scampi Recipe

Pat shrimp dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If you like heat, lightly sprinkle red pepper flakes over the shrimp.

If serving with pasta, bring a large pot of salted water to a boil and cook 8 oz pasta to al dente according to package instructions. Reserve 1 cup of the cooking water before draining the pasta.

Mince or thinly slice 6 cloves of garlic, zest 1 tsp lemon, and juice 2 tbsp lemon (about 1 medium lemon). Chop parsley and set aside.

Sear shrimp

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the fat shimmers, add shrimp in a single layer, making sure not to overcrowd. Cook 1–2 minutes on the first side until edges turn pink, then flip and cook another 1 minute until just cooked through and slightly firm. Transfer shrimp to a plate and set aside. Shrimp will finish cooking in the sauce.

Reduce heat to medium. Add remaining 2 tbsp butter to the same skillet. Add the garlic and sauté 30–45 seconds, stirring constantly, until fragrant and just starting to color — do not burn.

Pour in 1 cup dry white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Increase heat to medium-high and simmer 2–3 minutes until liquid reduces by about one-third.

Stir in the 2 tbsp lemon juice and 1 tsp lemon zest. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Return the cooked shrimp to the skillet along with any accumulated juices on the plate. Toss to coat in the sauce and simmer 30–60 seconds just to reheat the shrimp — do not overcook.

If serving with pasta, add the drained pasta to the skillet and toss with the shrimp and sauce. Add reserved pasta water a little at a time (start with 1/4 cup) to loosen the sauce and help it cling to the pasta. Stir in chopped parsley and 2 tbsp grated Parmigiano-Reggiano, if using. Taste and adjust lemon or seasoning as desired.

Transfer to serving plates, garnish with additional parsley and a light sprinkle of red pepper flakes if desired. Serve immediately with lemon wedges on the side.