Shrimp Scampi Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tablespoon olive oil until evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer and cook, undisturbed, 1 to 1.5 minutes per side until just opaque with light golden edges. Transfer shrimp to a plate and set aside (they will finish cooking in the sauce). Do not overcook.

Build flavor

Reduce heat to medium. In the same skillet, add 1 tablespoon extra-virgin olive oil and 3 tablespoons unsalted butter. Once butter melts and begins to foam, add 4 cloves garlic (sliced or minced) and 1/4 tsp red pepper flakes. Cook, stirring frequently, about 30–45 seconds until fragrant but not browned.

Deglaze

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

Finish sauce

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and the chopped parsley. Return the reserved shrimp and any accumulated juices to the skillet. Toss to coat and simmer 1 minute until shrimp are opaque and heated through. Taste and adjust seasoning with a pinch more salt or lemon juice if desired.

If serving with pasta: cook 8 oz pasta according to package directions in salted water until al dente. Reserve 1/2 cup pasta cooking water before draining. Add drained pasta to the skillet with the shrimp and sauce; toss to combine, adding up to 1/4–1/2 cup reserved pasta water to loosen the sauce as needed. Stir in 2 tablespoons butter or 1/4 cup grated Parmesan if desired.

If serving with bread: spoon shrimp and sauce over warm slices of crusty bread, or serve bread on the side for dipping. Garnish with additional chopped parsley, grated Parmesan (optional), and lemon wedges. Serve immediately.