Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (about 21-25 shrimp)
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • Salt and freshly ground black pepper, to taste
  • Cooked pasta, for serving (linguine or spaghetti recommended)
  • Optional: Grated Parmesan cheese, for serving

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Melt butter in the skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant (about 1 minute). Watch carefully to avoid burning the garlic!
  3. Pour in the white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Avoid overcrowding the pan for even cooking.
  5. Remove the skillet from the heat. Stir in lemon juice and parsley. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve the shrimp scampi immediately over cooked pasta. Garnish with Parmesan cheese, if desired.