Shrimp Scampi Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If frozen, thaw completely and drain. Sprinkle shrimp with about half of the salt (1/2 tsp) and half of the pepper (1/2 tsp). Set aside.

Measure and mince garlic, zest the lemon, and juice the lemon. Chop parsley and have wine/broth ready.

Heat pan and cook shrimp

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and is hot but not browned, add shrimp in a single layer (work in two batches if needed). Cook undisturbed for 1–1 1/2 minutes until the underside is pink and slightly golden, flip and cook another 1–1 1/2 minutes until opaque and just cooked through. Transfer shrimp to a plate and tent with foil.

Sauté garlic

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add minced garlic and red pepper flakes; sauté for 30–45 seconds until fragrant but not browned (stir constantly to prevent burning).

Deglaze and make sauce

Carefully pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and simmer 2–3 minutes to reduce slightly.

Finish sauce

Add the remaining 2 tablespoons butter to the skillet and swirl until melted into the sauce. Stir in lemon juice and lemon zest, remaining salt and pepper (if needed), and half of the chopped parsley. Taste and adjust seasoning.

Return shrimp to pan

Return the cooked shrimp and any accumulated juices to the skillet, toss to coat in the sauce, and warm through for 30–60 seconds. Do not overcook shrimp.

If serving with pasta: toss cooked linguine or spaghetti with the pan sauce before adding shrimp, or plate pasta and spoon shrimp and sauce on top. If sauce seems thin, add 1–2 tablespoons of starchy pasta cooking water and toss to emulsify.

Sprinkle remaining parsley and grated Parmesan (optional) over the top. Serve immediately with crusty bread to sop up the sauce.