Shrimp Scampi Recipe

Thaw & Dry

If using frozen shrimp, thaw under cold running water and pat completely dry with paper towels. Dry shrimp sear better and release less liquid into the sauce.

Season the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes; toss to coat evenly.

If serving with pasta, start a large pot of salted water to boil and cook the pasta just until al dente, reserving 1/2 cup pasta cooking water before draining.

Heat a large skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When the butter is melted and shimmering, add the minced shallot (if using) and cook 30–45 seconds until fragrant.

Add the garlic (6 cloves, sliced or minced) and cook 20–30 seconds until fragrant but not browned — garlic burns quickly and will become bitter.

Increase heat to high. Add the seasoned shrimp in a single layer, leaving space between pieces. Sear shrimp 1.5–2 minutes per side (total 3–4 minutes) until opaque and just curled; do not overcook. Transfer shrimp to a bowl and tent loosely with foil.

Reduce heat to medium-high if needed. Pour 1 cup dry white wine (or chicken broth) into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Let the wine simmer and reduce by about half, 3–4 minutes.

Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tbsp drained capers (if using). Taste and adjust seasoning — add a pinch more salt or a grind more black pepper if necessary.

Off the heat, whisk in the 2 tbsp cold butter pieces one piece at a time to emulsify and slightly thicken the sauce. This creates a glossy finish. If you prefer a creamier sauce, stir in grated Parmesan (optional) now.

Return the cooked shrimp to the skillet and toss to coat in the sauce for 30–60 seconds to warm through. If serving with pasta, add the drained pasta to the skillet along with up to 1/2 cup reserved pasta water to loosen the sauce; toss until everything is well combined.

Stir in 2 tbsp chopped fresh parsley and adjust lemon or salt to taste. Remove from heat and serve immediately.

Divide shrimp scampi over cooked pasta or serve over steamed rice or crusty bread to mop up sauce. Garnish with additional parsley, a lemon wedge, and optional grated Parmesan.

Leftovers: store cooled shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to avoid overcooking the shrimp.