Shrimp Scampi Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes (if using). Set aside at room temperature while you heat the pan (about 5–10 minutes).

Cook pasta (if serving with pasta)

Bring a large pot of salted water to a boil and cook 8 oz pasta according to package directions until just al dente. Reserve 1/2 cup pasta cooking water, then drain and set pasta aside. Keep warm.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter foams, add the seasoned shrimp in a single layer (work in batches if necessary to avoid crowding). Cook 1 to 1½ minutes undisturbed until the underside turns opaque and light pink.

Flip the shrimp and cook the other side 30–60 seconds until just cooked through (shrimp should be opaque with a slight curl). Transfer cooked shrimp to a plate and tent loosely with foil to keep warm. Do not overcook.

Reduce heat to medium. In the same skillet, add remaining 2 tbsp butter. Add the sliced/minced garlic and sauté 20–45 seconds, stirring, until fragrant but not browned (browned garlic tastes bitter).

Carefully add 1/2 cup dry white wine (or 1/2 cup low-sodium chicken broth). Scrape up any browned bits from the bottom of the skillet with a wooden spoon (deglaze). Let the liquid simmer 1–2 minutes to reduce slightly.

Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/4 cup stock if you want a bit more sauce. Simmer another 1 minute to meld flavors. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Return the cooked shrimp and any accumulated juices to the skillet. Toss gently in the sauce for 30–60 seconds just to reheat and coat. If serving with pasta, add the cooked pasta and 1/4–1/2 cup reserved pasta water as needed to loosen the sauce; toss until everything is well coated.

Stir in 3 tbsp chopped fresh parsley. Remove from heat and, if desired, sprinkle 2 tbsp grated Parmesan and additional crushed red pepper to taste. Squeeze lemon wedges over individual portions when serving.