Shrimp Scampi Recipe

Season shrimp

Pat the shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/4 tsp red pepper flakes, 2 Tbs lemon juice and 1 tsp lemon zest. Let sit while you prepare the pan (5–10 minutes).

This brief marination brightens the shrimp and helps build flavor in the quick cooking process.

Heat pan and cook garlic

In a large (12-inch) skillet over medium heat, melt 2 Tbs butter with 2 Tbs olive oil. When the butter foams and the oil shimmers, add the 4 cloves garlic (minced or sliced). Sauté, stirring constantly, for 30–60 seconds until fragrant but not browned (browned garlic will become bitter).

Deglaze and finish sauce

Add 1/2 cup dry white wine (or chicken broth) to the pan to deglaze, scraping any bits from the bottom of the skillet. Increase heat to medium-high and let the liquid reduce by about half, 2–3 minutes. Stir in the remaining 1 Tbs butter to emulsify the sauce.

Cook shrimp

Increase heat to medium-high if needed so the pan is hot but not smoking. Add the seasoned shrimp in a single layer. Cook undisturbed for 1–1.5 minutes until the edges begin to turn pink, then flip and cook another 1–1.5 minutes until shrimp are opaque and just curled (internal temp about 120–125°F for best texture). Do not overcook.

Finish

Return any accumulated juices from the marinating bowl to the pan and squeeze an additional 1 Tbs lemon juice over the shrimp. Stir in 2 Tbs finely chopped parsley and taste; adjust seasoning with up to 1/4 tsp more salt or a pinch more red pepper flakes if desired.

Spoon shrimp and sauce into a warmed shallow serving bowl. Serve immediately with crusty bread or toasted baguette slices for sopping up the sauce. Offer extra lemon wedges and optional grated Parmesan at the table.

If making ahead: cook shrimp only until just opaque, cool slightly, then reheat gently in the sauce for 30–60 seconds before serving to avoid overcooking.