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 prepare other ingredients.

Mince or thinly slice 6 garlic cloves. Zest one lemon and juice two tablespoons of lemon. Chop parsley finely.

If serving with pasta, cook 8 oz pasta in salted boiling water until just shy of al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain and keep warm.

Heat pan

Heat a large (12-inch) skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp (half) of the butter. When butter foams and oil shimmers (about 30–45 seconds), proceed.

Sear shrimp

Add shrimp in a single layer (work in two batches if necessary). Cook undisturbed 1–2 minutes until pink at the edges and underside is lightly golden. Flip shrimp and cook another 30–60 seconds until just opaque but still tender. Remove shrimp to a plate and tent with foil to keep warm. Do not overcook.

Cook garlic

Reduce heat to medium. Add remaining 2 tbsp butter to the pan. Add the minced/sliced garlic and cook, stirring, 30–45 seconds until fragrant and just starting to color. Do not brown the garlic or it will taste bitter.

Deglaze & reduce

Pour in 1/2 cup dry white wine and 1/4 cup stock (or water) to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat briefly to bring to a simmer and let the liquid reduce by half, about 2–3 minutes.

Finish sauce

Stir in lemon juice (2 tbsp) and lemon zest (1 tsp). Reduce heat to low and whisk in the remaining 2 tbsp butter until the sauce is glossy. Taste and adjust seasoning with additional salt and pepper if needed. If the sauce seems thin, simmer 30–60 seconds; if too thick, loosen with reserved pasta water or additional stock, 1 tbsp at a time.

Return shrimp

Return the cooked shrimp to the skillet and toss gently to coat in the sauce for 30–60 seconds just to reheat. Stir in 2 tbsp finely chopped parsley.

If serving over pasta: add the drained pasta to the skillet and toss with the shrimp and sauce. Add reserved pasta water a tablespoon at a time until the sauce clings to the pasta. Taste and adjust seasoning.

If serving with bread: transfer shrimp and sauce to a warmed serving dish. Spoon sauce over shrimp and serve with crusty bread for dipping.

Garnish with remaining 1 tbsp chopped parsley and lemon wedges. Serve immediately.