Shrimp Scampi, White Wine, Garlic Butter, Lemon, Focaccia Recipe

Prep shrimp

Pat shrimp dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. If using, toss shrimp in 2 tablespoons flour to lightly coat and shake off excess—this gives a slightly thicker sauce and a little browning.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. Once butter foams and the fat is hot (but not smoking), proceed.

Sear shrimp

Add shrimp in a single layer without crowding (work in two batches if necessary). Cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent loosely with foil. Do not overcook.

Build sauce

Reduce heat to medium. Add remaining 2 tablespoons unsalted butter to the pan. When it melts, add minced garlic and cook 30–45 seconds until fragrant (do not let it brown). Sprinkle in red pepper flakes and lemon zest, stir briefly.

Deglaze with wine

Carefully pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat slightly and simmer for 3–4 minutes until wine reduces by about one-third.

Finish sauce

Stir in 2 tablespoons fresh lemon juice. Reduce heat to low and swirl in the remaining 1 tablespoon unsalted butter until the sauce is glossy and slightly thickened. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Return shrimp

Return cooked shrimp to the skillet and toss gently to coat in the sauce for 30–60 seconds to reheat. Stir in 3 tablespoons chopped parsley. Remove from heat and sprinkle with 1 teaspoon lemon zest if you like extra brightness.

While the sauce reduces (or during shrimp resting), preheat the oven to 400°F (200°C) or set a wide skillet over medium heat if you prefer stovetop. Arrange focaccia slices on a rimmed baking sheet. Brush both sides lightly with 2 tablespoons extra-virgin olive oil, sprinkle with flaky salt and rosemary.

Oven method: Toast focaccia for 6–8 minutes until warmed through and edges are lightly crisp. Stovetop method: Heat a dry skillet, toast slices 1–2 minutes per side until warmed and golden. Keep warm once done.

Transfer shrimp scampi to a shallow serving dish or serve directly from the skillet. Spoon the garlic‑butter white wine sauce over the shrimp and around the plate so guests can dip the focaccia.

Garnish with the remaining 1 tablespoon chopped parsley and serve with lemon wedges alongside. Offer the toasted focaccia for dipping; optionally pass extra sauce in a small bowl.