½ to 1teaspoonred pepper flakes,or more to your liking
3 to 4tablespoonsunsalted butter
¼cupdry white wine, or use broth if you don't want to use wine
juice of ½ lemon
zest of 1 lemon
Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the garlic, and 1 tablespoon extra virgin olive oil. Toss to combine. Set aside for 15 to 20 minutes (or refrigerate for 30 mins to 1 hour).
In a large cast iron skillet, heat the remaining olive oil over medium-high heat. When the oil starts to shimmer, add the marinated shrimp mixture. Cook the shrimp for about 1 to 1 ½ minutes on each side or until it begins to turn pink. Remove the shrimp and set it aside on a plate (if some of the shrimp is still a little grey, do not worry, it will fully cook through when you put it back in the skillet).
To the skillet, now add the remaining garlic and red pepper flakes and cook briefly until fragrant (careful not to brown the garlic). Add the wine, and lemon juice and cook for a couple minutes until reduced by ½.
Add the butter and cook until melted.
Return the shrimp back to the pan and toss to coat. Allow the shrimp a couple minutes to warm through (and for any grey shrimp to turn pink).
Turn the heat off and add the parsley, lemon zest, and more red pepper flakes if you like. Serve immediately.
Shrimp scampi cooks quickly, be sure to prepare salads or sides before the shrimp hits your pan.
Serve it with pasta or crusty bread. If going the pasta route, select a long pasta such as angle hair, spaghetti, or linguine for this garlic butter shrimp recipe.
Double the sauce! If you plant to serve it with pasta or rice, it's not a bad idea to double the sauce so you have plenty to toss it.
Low-Carb serving options: zucchini noodles or cauliflower rice will also work in place or pasta or bread to serve.