Bubbling Garlic Shrimp Recipe

Make the scampi butter

In a small bowl, combine 4 tbsp softened unsalted butter with 2 finely minced garlic cloves, 1 tbsp chopped parsley, 1 tsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Mash together with a fork until smooth and homogenous. Cover and refrigerate until serving; the butter can be softened slightly before finishing the dish so it melts smoothly into the sauce.

Prepare and toast the bread

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 1/2-inch slices. Arrange slices on a baking sheet, brush lightly with 2 tbsp olive oil. Toast in the oven 6–8 minutes until edges are golden and crisp, flipping once mid-way. Remove and gently rub each warm slice with the cut side of 1 garlic clove for a subtle garlic flavor. Sprinkle with flaky sea salt if desired. Keep warm.

Prep shrimp

Pat 1 lb jumbo shrimp dry with paper towels; drying ensures a good sear. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using, toss with 1/4 tsp red pepper flakes for heat or 1 tbsp chopped Calabrian chiles for a more pronounced spicy option.

Sauté aromatics

Heat a 12-inch skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and 2 tbsp of the prepared scampi butter (or 2 tbsp unsalted butter if you prefer). Once butter is foaming and oil is shimmering, add 1 finely minced shallot and sauté 1–2 minutes until translucent. Add 2 cloves finely minced garlic and cook 30–45 seconds until fragrant but not browned.

Cook tomatoes

Add 1 cup halved cherry or medley tomatoes to the skillet. Cook 2–3 minutes, stirring, until tomatoes begin to soften and release juices.

Deglaze and make sauce

Pour in 1/2 cup dry white wine and bring to a simmer, scraping any browned bits from the pan. Reduce the wine by about half, 2–3 minutes. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Cook shrimp

Push the tomatoes to the side slightly, increase heat to medium-high, and add the seasoned shrimp in a single layer. Sear shrimp 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Spoon pan sauce over the shrimp as they cook. Total shrimp cook time should be about 3–4 minutes; avoid overcooking.

Finish with scampi butter & herbs

Lower heat to medium-low. Add the remaining prepared scampi butter (or up to 2 tbsp more butter) to the skillet and stir until melted and incorporated into the sauce, producing a glossy, slightly thickened scampi-style sauce. Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh basil (if using). Check for seasoning and add more lemon juice or salt to taste.

Serve

Transfer the bubbling garlic shrimp and sauce to an oven-safe shallow skillet or dish if you want it 'bubbling' for service. Spoon extra sauce over shrimp and place alongside the toasted baguette. Garnish with additional parsley and a light sprinkle of lemon zest. Serve immediately so the buttered sauce is hot and glossy.