Scampi Recipe

Prepare shrimp

Pat the 3 shrimp dry with paper towels. If not already done, remove the vein and leave tails on for presentation. Lightly season both sides with half of the salt and a pinch of black pepper.

Heat pan

Place a medium skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Heat until butter is foaming and oil shimmers, about 1 minute.

Sear shrimp

Add the shrimp in a single layer. Sear 1–1.5 minutes on the first side without moving, until edges turn opaque and bottoms develop a light golden color. Flip and cook the other side 30–45 seconds until just cooked through (shrimp should be pink and slightly firm). Remove shrimp to a warm plate and tent with foil.

Make sauce

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add the minced garlic and red pepper flakes; sauté 20–30 seconds until fragrant but not browned. Pour in the white wine (or broth) and scrape up any browned bits from the pan with a wooden spoon. Let the liquid simmer and reduce by half, about 1–2 minutes.

Finish sauce

Stir in the lemon juice, remaining salt and black pepper if needed, and the chopped parsley. Swirl in the remaining butter to slightly thicken and gloss the sauce, about 30 seconds.

Combine and serve

Return the cooked shrimp to the skillet and toss to coat in the sauce for 15–20 seconds to rewarm. Transfer shrimp and sauce to a serving plate. Garnish with extra parsley and serve each with a lemon wedge.

For bread: Serve the scampi with crusty bread slices to mop up the sauce. For pasta: Toss warm, cooked pasta (drained) with a little olive oil, then spoon the scampi and sauce over the pasta and toss gently to combine. Serve immediately.