Shrimp Scampi Recipe

Season shrimp

Pat shrimp dry with paper towels. Place in a bowl and toss with kosher salt, black pepper and smoked paprika (if using). Let rest while you prepare the sauce, about 5 minutes.

When ready to cook, heat a large skillet over medium-high heat.

Cook aromatics

Add the olive oil and 2 tablespoons of the butter to the preheated skillet. Once the butter foams, add the garlic and cook, stirring, until fragrant and just beginning to color, about 30–45 seconds. Do not let it burn.

Deglaze

Pour in the white wine (or chicken broth) and use a wooden spoon to scrape any browned bits from the pan. Let the liquid simmer briskly until reduced by about half, ~2–3 minutes.

Finish sauce

Stir in the remaining 1 tablespoon butter, lemon juice, lemon zest and red pepper flakes. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep sauce at a gentle simmer.

Cook shrimp in sauce

Increase heat to medium-high. Add the seasoned shrimp in a single layer to the skillet with the sauce. Cook undisturbed for 1–2 minutes until the underside turns pink and opaque. Flip each shrimp and cook another 1–2 minutes until just cooked through (total 3–4 minutes depending on size). Do not overcook.

If using pasta, add the cooked, hot drained pasta to the skillet along with up to 1/2 cup reserved pasta water. Toss vigorously to combine and to allow the sauce to coat the pasta. Cook together for 30–60 seconds so the sauce thickens and clings to the pasta.

Turn off the heat and stir in the chopped parsley and grated Parmesan (if using). Taste and adjust acidity with a squeeze of lemon juice or salt as needed.

Transfer shrimp (and pasta, if used) to warmed plates or a shallow serving bowl. Spoon any remaining sauce over the top. Serve immediately with lemon wedges on the side for extra brightness.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.