Zesty Shrimp Scampi Recipe

Thaw and season shrimp

If using frozen shrimp, thaw under cold running water or overnight in refrigerator and pat very dry with paper towels. Place shrimp in a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using the optional light dredge, toss shrimp with 2 tbs flour to coat lightly and shake off excess.

Prepare pasta and ingredients

Bring a large pot of salted water to a boil and cook 8 oz pasta until just al dente according to package instructions. Reserve 1/2 cup pasta cooking water before draining. Mince garlic and shallot, zest and juice lemons, and finely chop parsley.

In a large heavy skillet (10–12 inch) over medium-high heat, add 1 tbs olive oil. When oil shimmers, add the shrimp in a single layer and cook until just opaque and beginning to brown, about 1–2 minutes per side depending on size. Do not overcrowd — cook in two batches if necessary. Remove cooked shrimp to a plate and set aside. If you used flour, a light crust will form and browning may take slightly longer.

In the same skillet over medium heat, add remaining 1 tbs olive oil and 4 tbs unsalted butter. Once butter is melted and foaming, add the minced shallot and cook 1–2 minutes until softened and translucent.

Add the minced garlic and 1/4 tsp red pepper flakes and cook, stirring constantly, about 30–45 seconds until fragrant but not browned.

Pour in 1/2 cup dry white wine (or 1/2 cup low-sodium chicken stock). Scrape up any browned bits from the pan with a wooden spoon. Let the liquid simmer and reduce by about half, about 2–3 minutes.

Stir in 3 tbs fresh lemon juice and 1 tsp lemon zest. Reduce heat to low and swirl in the remaining butter (if butter has not been fully added earlier) to create a glossy emulsion. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Return the cooked shrimp to the skillet along with any accumulated juices on the plate. Toss gently to coat in the sauce and warm through for 30–60 seconds; do not overcook.

Add the cooked pasta to the skillet (or transfer shrimp and sauce to the pot with pasta). Add up to 1/2 cup reserved pasta cooking water a little at a time to loosen the sauce and help it cling to the pasta, tossing continuously until the desired consistency is reached.

Stir in 3 tbs chopped fresh parsley and 2 tbs grated Parmesan (optional). Adjust lemon, salt and pepper to taste and sprinkle with additional lemon zest or red pepper flakes if desired.

Serve immediately with crusty bread on the side to mop up the sauce. Garnish with extra parsley and a lemon wedge if desired.