Shrimp Scampi Sicilia Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, lemon juice and lemon zest. Let sit at room temperature for 10 minutes while you prepare other ingredients. Dry shrimp again if excess liquid collects (this encourages better browning).

Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil and 1 tablespoon butter. Swirl to melt butter and coat pan.

Add the sliced garlic and minced shallot. Sauté, stirring constantly, until the garlic is fragrant and just beginning to color (about 45–60 seconds). Be careful not to burn the garlic.

Add the red pepper flakes and pour in the white wine (or chicken broth). Increase heat to bring to a simmer and scrape up any browned bits. Let the liquid reduce by about half, 1–2 minutes.

If you prefer a slightly larger sauce, add the optional 1/4 cup stock now and simmer 30–45 seconds to combine.

Push aromatics to the sides of the pan and add remaining 1 tablespoon olive oil and 1 tablespoon butter to the center of the skillet. Let the fat heat until it shimmers.

Add the shrimp in a single layer (work in two batches if your pan is crowded). Sear undisturbed for 1 to 1 1/2 minutes until the underside is pink and beginning to brown. Flip each shrimp and cook another 1 to 1 1/2 minutes until just cooked through and opaque (internal temp ~120–125°F for slightly tender shrimp, up to 135°F for firmer). Total cook time is short—do not overcook.

As soon as shrimp are cooked, return any juices to the pan, add the remaining 1 tablespoon butter and the chopped parsley. Stir to coat shrimp in the sauce and melt the butter, about 20–30 seconds.

Remove the skillet from heat. Add the chopped basil, toss to combine. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed.

Transfer shrimp scampi to a warm serving dish. Drizzle the optional finishing teaspoon of extra-virgin olive oil over the top and serve with lemon wedges.

If serving with pasta: reserve 1/2 cup pasta cooking water. Add the cooked, drained pasta directly to the skillet with the sauce and shrimp over low heat. Toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to the pasta. Stir in grated Parmigiano-Reggiano if desired and serve immediately.

If serving with bread: spoon shrimp and sauce over toasted slices or alongside a crusty loaf so diners can soak up the garlic-lemon sauce.