1-First, prepare all ingredients by mincing the garlic, chopping the parsley, and seasoning the shrimp with salt and cracked pepper. This setup, often called mise en place, helps everything go smoothly and keeps the total time to just 10 minutes.

2-Next, heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large pan over medium heat. Once it’s hot, add the minced garlic and sauté for about 30 seconds to 1 minute until it’s fragrant. Be careful not to let it brown, as that can make it bitter.

3-Then, add the 1 1/4 pounds of shrimp to the pan in a single layer. Let them cook for 1-2 minutes on one side until they start to turn pink, then flip them over. For the best results, use large wild-caught shrimp as they have a great texture and flavor.

4-Pour in the 1/4 cup of dry white wine or broth and add the 1/2 teaspoon of crushed red pepper flakes if you want some spice. Let it simmer for 1-2 minutes so the liquid reduces by half and the shrimp cooks through fully. Stir in the remaining 2 tablespoons of butter, 2 tablespoons of lemon juice, and 1/4 cup of fresh chopped parsley, then take it off the heat right away.

5-Serve your garlic butter shrimp scampi over rice, pasta, or even steamed vegetables like cauliflower or broccoli for a complete meal. If you’re looking for more lemon-inspired ideas, check out our delicious lemon olive oil cake recipe on the blog.