Shrimp Scampi

We’ll start with a quick marinade, or dry brine, or whatever you want to call it. Place the shrimp in a large bowl and finely grate 2 garlic cloves over; a microplane is ideal for this. Sprinkle with salt and black pepper, then toss the shrimp to combine. Cover and refrigerate for up to 30 minutes.

Meanwhile, make the garlic bread crumbs. Melt 2 Tbsp. butter in a small skillet over medium-low heat until the foam subsides. Finely grate 2 garlic cloves into the butter—again, a microplane is ideal—and cook, stirring often, until fragrant, about 2 minutes. Add the bread crumbs and stir to coat. Cook, stirring often, until the crumbs are deep golden brown, 4 to 5 minutes. Add 1 tsp. lemon zest, season generously with salt, and stir to combine. Transfer the bread crumbs to a small bowl.

Time to cook the shrimp. Pull the shrimp out of the fridge and melt another 2 tablespoons of butter in a large skillet over medium heat. I recommend cooking the shrimp in two batches to avoid crowding the pan. Add half of the shrimp and cook, tossing occasionally, just until pink throughout. Shrimp cook fast; just 2 to 3 minutes should be all you need. Transfer the shrimp to a plate and repeat with the remaining shrimp, adding more butter if the skillet seems dry and transferring to the plate.

Now for the sauce. In the same skillet, heat the olive oil over medium-high until shimmering. Cook the red pepper flakes and the chopped garlic, stirring often, until the garlic is beginning to brown, 2 to 3 minutes. Pour in the wine and lemon juice and add the remaining 2 tsp. lemon zest. Bring to a simmer and cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce the heat to medium-low. Whisk in the remaining 3 Tbsp. butter, 1 Tbsp. at a time, whisking until the butter is incorporated and the sauce is emulsified. Sprinkle the chopped parsley over; stir to combine.

PHOTO: CHARLIE GILLETTEPHOTO: CHARLIE GILLETTE