Garlic Shrimp Scampi Recipe

Pat and season shrimp

Pat the shrimp dry with paper towels to remove surface moisture. Place in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, and 1/4 tsp crushed red pepper flakes (omit or reduce if not desired). Toss to coat and set aside for 5 minutes.

Heat fats

In a large skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp butter. Heat until the butter is melted and begins to foam but not brown.

Cook garlic

Add the garlic (thinly sliced or minced) to the skillet and sauté for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic brown or it will taste bitter.

Deglaze

Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and let the liquid reduce by about half, 2–3 minutes.

Finish sauce

Lower heat to medium, stir in 1 tbsp butter and the lemon zest. Add 2 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Sear shrimp

Push the sauce to one side of the skillet or transfer briefly to a small bowl to keep it warm. Add the remaining 1 tbsp butter to the skillet and return to medium-high heat. Arrange shrimp in a single layer and cook undisturbed for 1–2 minutes until the underside is pink and slightly charred.

Flip and finish

Flip the shrimp and cook the other side 1–2 minutes until opaque and just cooked through (total cook time for shrimp should be 3–4 minutes depending on size).

Combine with sauce

Return the reserved sauce to the pan (or tilt the pan so the sauce coats the shrimp). Toss shrimp gently to coat for 20–30 seconds. Remove from heat immediately to avoid overcooking.

Garnish and serve

Stir in 2 tbsp grated Parmesan if using. Sprinkle with 1 tbsp chopped fresh parsley. Serve hot with lemon wedges alongside cooked pasta, crusty bread, or steamed rice to soak up the sauce.

Leftovers: Cool to room temperature, store 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 loosen the sauce.