Shrimp Scampi Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, and paprika (if using) until evenly coated.

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil. When oil shimmers, add half the shrimp in a single layer (do not overcrowd). Cook 1 to 1.5 minutes without moving until edges turn pink and begin to brown. Flip and cook 30–60 seconds more until just opaque. Transfer cooked shrimp to a plate and repeat with remaining tablespoon oil and remaining shrimp. Do not overcook—shrimp will finish in the sauce.

Build the sauce

Reduce heat to medium. In the same skillet, add 1 tablespoon butter and the remaining 2 tablespoons butter (total 3 tbs) along with 1 tablespoon olive oil if pan looks dry. Add minced garlic and cook, stirring, 30–45 seconds until fragrant but not brown.

Deglaze the pan with the white wine (or chicken broth), scraping up brown bits from the bottom. Allow liquid to simmer briskly for 2–3 minutes to reduce slightly and concentrate flavor.

Stir in lemon juice, lemon zest, and red pepper flakes. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Return the cooked shrimp and any collected juices to the skillet. Add the remaining butter (if any) and toss to coat. Cook together 1 minute so shrimp finish cooking and absorb sauce flavors.

If making pasta, add cooked pasta and 1/4–1/2 cup reserved pasta water to the skillet and toss vigorously to marry the sauce and pasta into a silky coating. Add more pasta water a tablespoon at a time if needed to loosen the sauce.

Remove from heat and stir in chopped parsley and grated parmesan (if using). Taste and adjust lemon, salt, or pepper to preference.

Divide pasta and shrimp among plates or bowls. Spoon extra sauce over the top. Serve with lemon wedges alongside for squeezing and an extra sprinkle of parsley or parmesan if desired.

Estimated leftover: best served immediately. Refrigerate any leftovers in an airtight container up to 2 days; reheat gently to avoid overcooking shrimp.