Ingredients
Equipment
Method
- Step 1: First things first, make sure your shrimp are patted completely dry with paper towels. This helps them get a nice sear. Then, season them generously with ½ teaspoon of salt and ½ teaspoon of pepper.
- Step 2: Grab a large skillet and heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once shimmering, add the shrimp in a single layer. Don't overcrowd the pan; cook in batches if necessary. Cook them for about 1-2 minutes per side, just until they turn opaque and are perfectly cooked. Remove the shrimp from the skillet and set them aside on a plate.
- Step 3: Lower the heat to medium. Add the remaining olive oil and butter to the same skillet. Toss in your minced garlic and the red pepper flakes (if you’re using them). Sauté for about 30 seconds until you can smell that amazing garlicky aroma – be careful not to burn the garlic! Pour in the white wine (or broth) and let it simmer for about 2 minutes, allowing it to reduce by half. This concentrates the flavor. Stir in the fresh lemon juice.
- Step 4: Now, return the beautifully seared shrimp back into the skillet along with any juices that have collected on the plate. Give everything a good toss to coat the shrimp in that glorious sauce. Remove the skillet from the heat. Stir in the chopped fresh parsley. Give it a taste and adjust the salt and pepper if needed.
- Step 5: Spoon this delightful Shrimp Scampi over your favorite pasta, like linguine or angel hair. It's also fantastic served with some crusty bread for soaking up every last drop of that delicious sauce. Don’t forget to serve it with extra lemon wedges on the side for that extra squeeze of sunshine!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat.