Supreme Shrimp Scampi Recipe

Cook potatoes

Place potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Drain and mash

Drain potatoes well and return to the hot pot to dry for 1 minute. Add warm milk, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and creamy. Keep warm, covered, while finishing other components.

Preheat a skillet over medium-high heat. Toss broccoli, carrots, and zucchini with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Add vegetables to the hot skillet and sauté, stirring occasionally, until crisp-tender and bright in color, about 6–8 minutes. Remove from heat and keep warm.

Prepare seafood

Pat shrimp and scallops very dry with paper towels. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Sear scallops and shrimp

Heat 1 tbsp olive oil and 1 tbsp butter in a large wide skillet over medium-high heat until shimmering. Add scallops spaced apart and sear undisturbed 1.5–2 minutes per side until golden; transfer to a plate. Add shrimp to the same pan and cook 1–1.5 minutes per side until just opaque; transfer to the plate with scallops. Do not overcook.

Build sauce

Reduce heat to medium and add remaining 3 tbsp butter to the skillet along with 2 tbsp olive oil. Add minced garlic and cook, stirring, until fragrant but not browned, about 30–45 seconds. Pour in 1/2 cup dry white wine and scrape any browned bits from the pan. Simmer briskly 2–3 minutes to reduce slightly.

Finish sauce

Stir in 2 tbsp fresh lemon juice, 1/4 cup chopped parsley, 1/4 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Add lobster and return seafood

Add the 1/2 lb chopped cooked lobster to the sauce and warm for 1–2 minutes. Return the seared scallops and shrimp to the pan, gently tossing to coat in the scampi sauce and heat through (about 1 minute). Remove from heat to avoid overcooking; spoon sauce over seafood.

Divide mashed potatoes among 4 plates (or 2 large servings) and spoon the supreme shrimp scampi (shrimp, scallops, lobster and sauce) on or beside the potatoes. Arrange the vegetable medley to the side.

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