The Best Shrimp Scampi Recipe: Quick, Buttery Perfection

Pat the shrimp completely dry. Season generously with salt and pepper. Simultaneously, bring salted water to a boil and cook the pasta according to package directions, reserving at least 1/2 cup of the starchy water just before draining.

In the large skillet over medium-high heat, combine the olive oil and 4 tablespoons of butter. Once shimmering, add the minced garlic and red pepper flakes. Sauté for about 30–60 seconds, until fragrant—do not let the garlic brown.

Increase the heat slightly to high. Add the seasoned shrimp in a single layer (work in batches if necessary to avoid crowding). Cook for 1 to 1.5 minutes per side. The shrimp should just be turning pink and opaque. Immediately remove the shrimp from the pan and set aside on a plate; they will finish cooking in the sauce later.

Reduce the heat to medium. Pour the white wine into the hot pan, scraping up any browned bits (fond) from the bottom.