Jumbo Shrimp Scampi Recipe

Pat dry and season

Rinse shrimp under cold water and pat very dry with paper towels. Place in a bowl and season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp paprika (if using). Toss to coat evenly and set aside while you prepare the sauce.

Heat fat and soften aromatics

In a large skillet (10–12 inches) over medium heat, melt 2 tbsp butter with 2 tbsp olive oil until shimmering but not smoking. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 30–45 seconds—do not let the garlic brown.

Deglaze and reduce

Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat slightly and simmer until the liquid reduces by about half, roughly 2–3 minutes.

Finish the sauce

Reduce heat to low and add the remaining 2 tbsp butter, stirring until melted and incorporated. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1/4 tsp red pepper flakes (if using) and 2 tbsp of the chopped parsley. Taste and adjust seasoning as needed.

Sear shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer to the skillet. Cook undisturbed for 1–1.5 minutes until the undersides turn pink and begin to brown.

Flip and baste

Flip the shrimp and cook the other side for another 1–1.5 minutes until shrimp are opaque and firm to the touch (total cook time about 2–3 minutes depending on size). As the shrimp cook, spoon the garlic-butter sauce over them to baste and infuse flavor.

Combine and finish

When shrimp are cooked through, reduce heat to low. Stir shrimp into the sauce to coat evenly and let them sit in the warm sauce for 30 seconds. Taste and adjust salt and pepper; add the remaining 1 tbsp chopped parsley and 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt, if needed.

Transfer the shrimp and plenty of garlic sauce to a warmed serving platter or individual plates. Garnish with additional parsley and a lemon wedge if desired. Serve immediately with crusty bread to soak up the sauce or over cooked pasta, rice, or polenta.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.