Scampi Al’ Burro Recipe

Prepare scampi

Pat the scampi dry with paper towels. If not already done, remove the vein along the back but leave the tail intact for presentation.

Melt butter and oil

In a large skillet over medium heat, add the olive oil and 4 tablespoons of the butter. Heat until butter is melted and begins to foam but not brown (about 1–2 minutes).

Cook garlic

Add the thinly sliced garlic to the pan and sauté 30–45 seconds, stirring, until fragrant and just beginning to color. Do not let it burn.

Sear scampi

Increase heat to medium-high. Add the scampi in a single layer, spacing them so they sear rather than steam. Cook 1–1½ minutes per side until they turn opaque and have a slight golden edge. Remove scampi to a plate and set aside.

Deglaze with wine

Pour in the white wine to deglaze the pan, scraping any brown bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, about 2–3 minutes.

Finish sauce

Lower heat to medium-low. Stir in the remaining 2 tablespoons butter, lemon juice, lemon zest, chopped parsley (reserve 2 tablespoons for garnish), salt, pepper, and red pepper flakes if using. Swirl until butter is fully emulsified into the sauce, about 1 minute.

Return scampi

Return the scampi to the skillet and toss them gently in the sauce to reheat and coat, about 30–45 seconds. Do not overcook; just warm through.

Adjust seasoning

Taste the sauce and adjust salt, pepper or lemon as needed. If sauce seems too thin, simmer 30–60 seconds to concentrate flavors; if too strong, add a teaspoon of butter or a splash more wine.

Transfer scampi and sauce to a warmed shallow serving dish. Sprinkle with the reserved parsley and additional freshly ground pepper.

Serve immediately with crusty bread for dipping and lemon wedges on the side.