Shrimp Scampi Recipe

Pat dry and season

Pat the shrimp 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 crushed red pepper flakes. Toss to coat and let sit at room temperature while you prepare other ingredients (5–10 minutes).

Bring a large pot of salted water to a rolling boil. Cook 8 oz pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Heat fat and garlic

In a large skillet over medium heat, add 1 tbsp olive oil and 2 tbs unsalted butter. When the butter is melted and bubbling (but not browned), add the minced garlic (3 cloves) and sauté, stirring constantly, until fragrant and just beginning to turn golden, about 30–45 seconds. Be careful not to burn the garlic.

Deglaze

Add 1/2 cup dry white wine (or substitute equivalent low-sodium chicken broth) to the pan to deglaze, scraping up any browned bits from the bottom. Increase heat to medium-high and simmer for 1–2 minutes until the wine reduces slightly.

Finish sauce

Reduce heat to medium. Add remaining 1 tbs butter and 2 tbs lemon juice plus 1 tsp lemon zest. Stir to combine and let the sauce come together for about 30 seconds. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Cook shrimp

Move the sauce to one side of the skillet or push to the center and add the seasoned shrimp in a single layer. Cook undisturbed until the bottoms turn pink and opaque, about 1.5–2 minutes. Flip each shrimp and cook another 1–2 minutes until just cooked through (internal temp ~120–130°F; shrimp will finish cooking in residual heat). Do not overcook—shrimp should be tender and slightly translucent in the center.

Combine and finish

Stir the shrimp into the sauce to coat. Remove the skillet from the heat and stir in 2 tbs finely chopped fresh parsley. If the sauce seems thin and you are serving with pasta, add a splash (1–4 tbs) of reserved pasta water to loosen and help the sauce adhere to the noodles. If you prefer a silkier sauce, swirl in the final 1 tbs butter off the heat.

Toss cooked pasta with the shrimp and sauce in the skillet or divide pasta between plates and spoon shrimp and sauce over the top. Garnish with additional parsley and 2 tbs grated Parmesan if desired. Serve immediately with lemon wedges on the side.