Shrimp Scampi

1. 1

   Mince 2 garlic cloves. Pick the leaves from 1/4 medium bunch fresh parsley and finely chop until you have 2 tablespoons. If needed, peel and devein 1 pound raw jumbo shrimp (keep the tails on if desired). Pat dry with paper towels. Season the shrimp all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

2. 2

   Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 3 to 4 minutes. Transfer the shrimp to a plate.

   3 min
3. 3

   Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the now-empty skillet. Cook over medium-high heat until the butter melts. Add the garlic and cook until fragrant and starting to turn golden-brown, 30 seconds to 1 minute.

   30s
4. 4

   Add 1/2 cup dry white wine or low-sodium chicken broth, and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, about 6 minutes.

   6 min
5. 5

   Return the shrimp and any accumulated juices to the skillet. Add the parsley and squeeze the juice from 1/2 medium lemon over the shrimp, and toss to combine. Serve garnished with more black pepper and with cooked pasta or crusty bread if desired.

Recipe Notes

1. 6

   Storage: Refrigerate leftovers in an airtight container for up to 2 days.