Garlic Shrimp Scampi Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Place in a bowl and season with kosher salt, black pepper, lemon zest and 1 tablespoon minced garlic. Add 1 tablespoon white wine (or chicken broth) and toss to coat. Let marinate at room temperature for 10 minutes while you prepare remaining ingredients.

Cook aromatics

In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add the minced shallot and cook 1–2 minutes until translucent. Add the thinly sliced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Deglaze and reduce

Increase heat to medium-high, pour in 1 cup dry white wine, scraping any browned bits from the pan. Let the wine simmer and reduce by about half, approximately 3–4 minutes. Taste and adjust seasoning with a pinch of salt if needed.

Finish sauce

Reduce heat to medium-low and whisk in remaining 2 tablespoons butter until the sauce is glossy and slightly thickened. Stir in fresh lemon juice and half of the chopped parsley. Keep sauce warm on low heat.

Cook shrimp

Wipe the skillet quickly with a paper towel if there are stubborn bits, then return to medium-high heat (or use a second clean skillet). Add 1 tablespoon butter. Add marinated shrimp in a single layer (work in batches if necessary). Sear shrimp 1–1.5 minutes per side until pink and opaque and just cooked through. Do not overcook. Remove shrimp to a plate.

Combine shrimp with sauce

Return all shrimp to the sauce in the skillet, toss to coat and warm through for 30 seconds. Add remaining chopped parsley and optional grated Parmesan, stirring to combine. If sauce seems too thick for pasta, add up to 1/4 cup reserved pasta water or additional wine to loosen.

If serving with pasta, cook 8 oz pasta in well-salted boiling water according to package directions until al dente. Reserve 1 cup pasta cooking water before draining. Add drained pasta directly to the skillet with the sauce and shrimp, toss vigorously adding pasta water a few tablespoons at a time until the sauce coats the pasta (about 1/3 cup). Serve immediately.

Alternatively, spoon shrimp scampi over toasted crusty bread or serve alongside lemon wedges. Garnish with extra chopped parsley and an additional lemon wedge.