Shrimp Scampi Recipe

Prep shrimp

Pat shrimp dry with paper towels, then season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear shrimp

Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until butter foams. Add shrimp in a single layer and cook 1.5–2 minutes per side until just pink and opaque. Remove shrimp to a warm plate and tent loosely with foil. Reserve skillet juices for the artichoke/tomato step.

Sauté aromatics

Reduce heat to medium. Add drained quartered marinated artichoke hearts, 1 small minced shallot and 4 cloves minced garlic to the reserved skillet (add a touch more oil if pan is dry). Cook, stirring, about 2 minutes until shallot is translucent and garlic is fragrant but not browned.

Add tomatoes & heat through

Add 1 cup halved cherry tomatoes and 1/4 tsp red pepper flakes. Cook 2–3 minutes until tomatoes begin to soften and release juices. Season lightly with a pinch of salt and pepper. Return the cooked shrimp to the pan and toss gently to combine for 30–60 seconds to rewarm shrimp; remove everything to a warm bowl and keep warm while you make the beurre blanc.

Reduce liquids

In a separate small saucepan or clean skillet, combine 1/2 cup dry white wine, 3 tablespoons fresh lemon juice and 1 teaspoon white wine vinegar with the 1 teaspoon minced shallot (if reserved) or a small shallot slice. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes).

Emulsify butter

Lower heat to low. Stir in 1 teaspoon heavy cream (optional, for extra stability). Off heat, whisk in the cold cubed butter, a few pieces at a time, whisking constantly to emulsify into a smooth, glossy sauce. Return briefly to very low heat if needed but do not boil—maintain a gentle warm temperature. Season with 1/2 teaspoon salt and 1/4 teaspoon white or black pepper, and adjust lemon to taste (add more juice if you prefer brighter). Keep warm but do not overheat.

Combine sauce with shrimp mixture

Pour about two-thirds of the lemon beurre blanc into the skillet or bowl with the shrimp, artichoke and tomato mixture. Toss gently to coat. Reserve remaining beurre blanc to spoon over plated servings.

Toast baguette

Preheat broiler or oven to 425°F (220°C). Brush baguette slices lightly with 1 tablespoon olive oil, arrange on a baking sheet and toast under the broiler or in the oven 3–5 minutes until golden and crisp. Rub lightly with a cut garlic clove after toasting if desired.

Plate

Divide toasted baguette slices among plates. Spoon the shrimp, artichoke and tomato mixture over or alongside the toast. Drizzle remaining beurre blanc over the shrimp and bread. Sprinkle 2 tablespoons chopped fresh parsley, 1 tablespoon thinly sliced chive or shallot (optional) and 1 teaspoon lemon zest over each serving.

Serve

Serve immediately while hot so the beurre blanc remains silky and the bread stays crisp.