Garlic Lemon Shrimp Scampi

1. 1
   prep

   Pat the shrimp dry and season.

   1.Use paper towels to pat the shrimp until very dry.

   2.Season with a pinch of salt and a pinch of black pepper.

   3.Zest and juice the lemon; set both aside separately.

   TIPDry shrimp sear beautifully — moisture is the enemy of a good crust.
2. 2
   fry · ~4 min

   Sear the shrimp in olive oil.

   Heat olive oil in a large skillet over medium-high heat until it shimmers. Add shrimp in a single layer and cook without moving for 2 minutes per side, until pink and just opaque. Transfer to a plate.

   TIPWork in batches if needed — crowding the pan steams the shrimp instead of searing.
3. 3
   saute · ~2 min

   Build the garlic butter sauce.

   1.Lower the heat to medium-low and add butter to the skillet.

   2.Once melted, add minced garlic and red pepper flakes.

   3.Sauté until fragrant, about 30 to 45 seconds. Do not let the garlic brown.

   TIPGarlic burns fast — keep it moving and pull the pan off the heat a few seconds early if needed.
4. 4
   simmer · ~2 min

   Deglaze with wine and lemon juice.

   Pour in the white wine and lemon juice. Stir, scraping up any browned bits from the bottom of the skillet. Let it bubble gently for 1 to 2 minutes to reduce slightly.

5. 5
   assemble · ~1 min

   Return shrimp to the pan and toss.

   Return the seared shrimp to the skillet along with any accumulated juices. Toss everything together for 30 seconds to warm the shrimp through and coat them fully in the sauce. Sprinkle in the lemon zest.

6. 6
   garnish

   Finish with fresh parsley and serve immediately.

   Remove the skillet from the heat. Scatter chopped parsley over the top and give a final gentle toss. Serve right away over pasta or with crusty bread.

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