Shrimp Scampi Appetizer Recipe

Prep shrimp

Pat shrimp dry with paper towels and season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside at room temperature for 5 minutes.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Heat until butter foams and just begins to color, about 1 minute.

Sear shrimp

Add shrimp in a single layer (do not overcrowd). Cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and tent loosely with foil.

Cook garlic

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add minced garlic and red pepper flakes; sauté 30–45 seconds until fragrant but not browned.

Deglaze & reduce

Pour in 1/4 cup dry white wine and use a wooden spoon to scrape up any brown bits from the pan. Allow wine to simmer and reduce by about half, 2–3 minutes.

Finish sauce

Stir in lemon juice and lemon zest. Turn off heat and whisk in the 2 tablespoons cold cubed butter, one cube at a time, to emulsify and thicken the sauce. Taste and adjust seasoning with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper if needed.

Combine shrimp with sauce

Return shrimp to the skillet and toss gently to coat in the lemon-butter sauce for 30–45 seconds to rewarm. Stir in chopped parsley. Remove from heat and keep warm until serving.

Prep bread and garlic butter

Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise or into 1-inch slices, depending on serving preference. In a small bowl, mix softened butter, minced garlic, 1 tablespoon chopped parsley, 1 teaspoon olive oil, and 1/4 teaspoon salt until smooth.

Assemble and bake

Spread garlic butter evenly over cut sides of bread. Place on a baking sheet buttered-side up. Bake 8–10 minutes until edges are golden and butter is melted. For extra color, broil 30–60 seconds watching closely to avoid burning.

Slice & keep warm

Remove from oven, slice if you baked the loaf whole, and keep warm until ready to serve.

Arrange garlic bread on a serving platter. Spoon shrimp and plenty of lemon-butter sauce into a shallow bowl or skillet placed in the center or distribute shrimp among small appetizer plates. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.