Ingredients
Method
- If using frozen shrimp, thaw them under cool running water. Pat the shrimp very dry with paper towels.
- Melt half of the butter (1/4 cup) in a large skillet set over medium heat.
- Add the shrimp in a single layer and cook for 1 minute per side, until they turn pink and opaque.
- Stir in the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant.
- Pour in the white wine and let it bubble vigorously for 2 minutes, allowing it to reduce slightly.
- Add the remaining butter, lemon juice, and parsley. Swirl the pan until the butter is fully melted and the sauce comes together.
- Remove from heat, season with salt and pepper, and serve immediately over pasta, rice, or with crusty bread.
Nutrition
Notes
For best results, use large wild-caught shrimp—they have superior flavor and texture. Don't overcook the shrimp; once they curl into a C shape, they're done. If you don't have wine, substitute 1/4 cup chicken broth plus 1 tablespoon white wine vinegar or apple cider vinegar. To make this a full meal, toss the finished scampi with 8 ounces of cooked linguine and a splash of pasta water. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet with an extra pat of butter. For a California twist, squeeze extra Meyer lemon juice over the top just before serving.