Scampi Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. If shrimp are large, butterfly slightly for even cooking.

If serving with pasta, bring a large pot of salted water to a boil and cook pasta to 1 minute shy of package al dente; reserve 1/2 cup pasta cooking water, drain and set aside.

Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When butter foams and the pan is hot (but not smoking), add the shrimp in a single layer. Sear 1 to 1 1/2 minutes per side until pink and just cooked through. Work in batches if needed to avoid crowding. Transfer shrimp to a plate and set aside.

Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Add minced shallot and cook 1 minute until softened. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Pour in the white wine (or chicken stock) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and reduce by about half, about 3–4 minutes.

Stir in lemon juice and lemon zest, then return the shrimp and any accumulated juices to the skillet. Toss to coat and heat through for 30–60 seconds. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper as needed.

Stir in chopped parsley. If serving with pasta, add cooked pasta and 2–4 tablespoons reserved pasta water as needed to loosen the sauce; toss until pasta is coated and glossy. For a looser sauce for dipping, add an extra tablespoon of butter and give a final toss.

Transfer shrimp scampi to a warm serving platter or divide among plates. Spoon sauce over the shrimp and pasta (if using). Garnish with extra parsley and an optional lemon wedge. Serve immediately with crusty bread to soak up sauce.

Estimated temperature and timing: total cook time from hot pan to serve is ~10 minutes; do not overcook shrimp to keep them tender.