Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (57g) unsalted butter
  • 2 tablespoons olive oil (30ml)
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil and half the butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using), and sauté until fragrant, about 30 seconds.
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcrowd the pan; cook in batches if necessary.
  4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in the remaining butter, lemon zest, and parsley. Simmer for 1 minute, or until the sauce is slightly thickened.
  6. Serve the shrimp scampi immediately over pasta, rice, or with crusty bread for dipping.