Shrimp Scampi

By Rachel Cooks

Ingredients

1 pound large shrimp, 20/30 count ((peeled, deveined, tails removed))
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¼ teaspoon crushed red pepper flakes ((optional))
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, finely minced
¼ cup dry white wine ((see note))
zest from one small lemon ((be sure to zest the lemon before juicing it))
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
cooked linguine, extra lemon wedges, shredded Parmesan

Prep Time10mins
Cook Time10mins
Servings4

Instructions

Thaw shrimp if frozen. Pat dry with paper towels. Season with salt, pepper, and red pepper flakes.

Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Once butter is melted and foaming, add shrimp in a single layer. Cook 1½ to 2 minutes per side, just until pink and opaque (see note). Transfer cooked shrimp to a clean plate.

Reduce heat to medium-low. Add remaining 2 tablespoons butter and garlic to the skillet. Cook 30 to 45 seconds, stirring constantly, until the garlic is fragrant (don’t let it brown).

Add white wine to the skillet, and increase heat to medium. Simmer for 3 to 4 minutes, scraping up any browned bits, until slightly reduced.

Stir in lemon zest and lemon juice. Taste and adjust seasoning. Return shrimp to the skillet and toss gently to coat in the sauce. Cook just to warm through, about 1 minute.

Remove from heat and stir in parsley.

Serve immediately over pasta or with crusty bread to soak up the sauce.