Scampi Della Casa Recipe

Prep scampi

Pat the scampi dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature while you prepare the sauce (5–10 minutes).

Heat pan and flavor base

Place a large skillet over medium heat. Add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When the butter has melted and begins to foam, add the sliced or minced garlic. Sauté for 30–45 seconds, stirring frequently, until fragrant and just beginning to color — do not let it brown.

Deglaze and reduce

Pour in 1/4 cup dry white wine (or skip and use a little water if you prefer). Increase heat slightly to bring to a simmer and let the liquid reduce by about half, 1–2 minutes. Stir in 3 tbsp fresh lemon juice and 1 tsp lemon zest.

Finish sauce

Lower the heat to medium-low. Add the remaining 2 tbsp unsalted butter in small pieces, swirling the pan to melt and emulsify the sauce into a glossy finish. Stir in 2 tbsp chopped parsley, 1/4 tsp red pepper flakes (if using), and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning with up to 1/4 tsp fine sea salt if needed.

Sear scampi

Increase the skillet heat to medium-high. Push the sauce to the side so there is a hot area in the pan (or briefly remove the scampi to a plate while searing). Add the scampi in a single layer and sear 1.5–2 minutes per side, until opaque and just cooked through (internal temperature ~120–130°F / 49–54°C) and a light golden crust forms. Avoid overcooking.

Coat in sauce

Return any reserved sauce to the center of the pan (if you moved the sauce). Spoon the warm lemon-butter sauce over the scampi and let everything mingle for 30 seconds, turning scampi once to coat evenly. Remove from heat.

Transfer scampi and sauce to a warmed serving plate or shallow bowl. Sprinkle with the remaining 1 tbsp chopped parsley and a light pinch of flaky finishing salt. Serve immediately with lemon wedges and crusty bread or crostini for sopping up the sauce.