INGREDIENTS
- 1 pound large shrimp peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon crushed red pepper flakes optional, for a bit of heat
- Salt and black pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh parsley chopped
- 1/4 cup grated Parmesan cheese optional
- Cooked pasta or crusty breadfor serving
INSTRUCTIONS
Prepare the Shrimp:
- Pat the shrimp dry with paper towels and season with salt and black pepper.
Cook the Shrimp:
- In a large skillet over medium heat, melt 2 tablespoons of butter and add the olive oil.
- Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the remaining 2 tablespoons of butter.
- Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to let the garlic burn.
- Pour in the white wine (or chicken broth) and add the crushed red pepper flakes if using. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce by about half.
Combine and Finish:
- Return the cooked shrimp to the skillet and toss to coat in the sauce.
- Add the lemon juice and chopped parsley, stirring to combine. Cook for an additional 1-2 minutes until everything is heated through.
- If desired, sprinkle grated Parmesan cheese over the shrimp for added flavor.
Serve:
- Serve the shrimp scampi over cooked pasta or with crusty bread to soak up the delicious sauce.
- Garnish with additional parsley and lemon wedges if desired.