Garlic Shrimp Scampi Recipe

Pat dry and season

Pat the shrimp dry with paper towels to remove surface moisture. Place in a bowl and sprinkle with Kosher salt, 1 tsp black pepper, and lemon zest. Toss gently to coat.

Light marinade

Add 2 tablespoons white wine (or chicken broth) to the shrimp and let sit at room temperature while you prepare the sauce, about 5–10 minutes. Do not over-marinate — this is just to flavor and deglaze later.

Heat fat

In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter melts and starts to foam but not brown, reduce heat to medium-low.

Sweat aromatics

Add the minced shallot and cook 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds, stirring constantly, until fragrant but not browned (browned garlic tastes bitter).

Build the sauce

Increase heat to medium-high, pour in the reserved marinade (wine or broth) to deglaze the pan, scraping up any bits. Let it reduce for 1 minute. Add the remaining 2 tablespoons butter and let it melt into the liquid, whisking or tilting the pan to emulsify into a glossy butter sauce. Stir in 2 tablespoons lemon juice, 2 tablespoons chopped parsley, and red pepper flakes if using.

Sear shrimp

Push the sauce to the sides and add the seasoned shrimp in a single layer (work in batches if necessary). Sear shrimp 1.5–2 minutes per side depending on size: cook until they are opaque, pink, and just curled into a loose 'C' (overcooking makes them rubbery).

Combine and coat

Return any reserved shrimp to the pan if you cooked in batches. Toss the shrimp in the garlic-herb butter sauce to coat evenly and warm through for 30 seconds. Taste and adjust seasoning with the additional 1/4 tsp sea salt and extra 1/2 tsp black pepper if needed.

Finish with herbs & lemon

Remove the pan from heat. Stir in the remaining 1 tablespoon chopped parsley and optional 2 tablespoons grated Parmesan. Squeeze lemon wedges over the shrimp or add the 2 tablespoons lemon juice (if not already added earlier) for bright acidity. Garnish with extra parsley or chives.

Serve the garlic shrimp scampi immediately over cooked pasta or with crusty bread to soak up the sauce. Provide extra lemon wedges at the table.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of broth or olive oil to avoid overcooking.