Shrimp Scampi Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. Set aside at room temperature while you prepare other ingredients.

Mince garlic, zest lemon, squeeze fresh lemon juice, and roughly chop parsley. If serving with pasta, bring a large pot of salted water to a boil and cook pasta according to package directions; reserve 1/2 cup pasta cooking water before draining.

Sear shrimp

In a large skillet over medium-high heat, add 1 tbsp extra-virgin olive oil and 1 tbsp butter. When butter foams and the pan is hot, add half the shrimp in a single layer. Cook undisturbed 1 to 1½ minutes until the underside is pink and lightly browned. Flip and cook another 30–45 seconds until just opaque. Transfer cooked shrimp to a plate. Repeat with remaining 1 tbsp butter and remaining shrimp for a total of about 2–3 minutes per batch. Do not overcook.

Make sauce

Reduce heat to medium. In the same skillet, add the minced garlic and sauté 30–40 seconds until fragrant but not browned. Pour in 1 cup dry white wine (or use low-sodium chicken broth if substituting) and use a wooden spoon to scrape any browned bits from the bottom of the pan. Bring to a low simmer and reduce for 2–3 minutes until slightly concentrated. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest.

Lower heat to medium-low and whisk in the remaining 2 tbsp butter (add in pieces, letting each melt into the sauce) to create a glossy emulsion. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Combine shrimp with sauce

Return the cooked shrimp and any accumulated juices to the skillet. Toss gently to coat and warm through, 30–60 seconds. Stir in chopped parsley and remove from heat.

Serve

If serving with pasta, add the drained pasta to the skillet (or toss pasta with shrimp and sauce in a serving bowl). If sauce seems thin, add up to 1/4–1/2 cup reserved pasta water, a little at a time, to loosen and help the sauce cling to the pasta. Sprinkle with 2 tbsp grated Parmigiano-Reggiano if using and additional parsley to taste. Serve immediately with crusty bread to sop up the sauce.