# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 1 small shallot, finely minced (optional)
→ Sauce
04 - 4 tbsp unsalted butter
05 - 2 tbsp extra-virgin olive oil
06 - 1/4 cup dry white wine or chicken broth
07 - Juice of 1/2 lemon
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tbsp fresh parsley, finely chopped
11 - Lemon wedges, for serving
# Directions:
01 - Pat the large shrimp dry using paper towels and season them lightly with salt and freshly ground black pepper.
02 - In a large skillet, heat the extra-virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat until the butter is fully melted and begins to foam.
03 - Add the finely minced garlic and shallot (if using) to the skillet. Sauté for approximately 30 seconds until fragrant, ensuring not to brown them.
04 - Arrange the shrimp in a single layer in the skillet. Cook for 1 to 2 minutes per side, or until they turn pink and become opaque.
05 - Pour in the dry white wine or chicken broth and the fresh lemon juice. Allow it to simmer for 1 to 2 minutes, enabling the sauce to reduce slightly.
06 - Add the remaining 2 tablespoons of unsalted butter and the crushed red pepper flakes (if using). Gently swirl the skillet until the butter is completely melted, creating a glossy sauce.
07 - Remove the skillet from the heat. Stir in the finely chopped fresh parsley. Taste the sauce and adjust seasoning with salt and pepper if necessary.
08 - Serve the shrimp scampi immediately over cooked pasta, rice, or alongside crusty bread. Garnish with extra lemon wedges for added freshness.
