1-First Step: Mise en place (Prep Everything) Prep time is just 5 minutes, but mise en place matters. Peel and devein 1 1/4 pounds large shrimp if needed, leaving tails on or off as you prefer. Pat shrimp dry with paper towels; moisture prevents a good sear. Mince 4-5 garlic cloves (or measure 1 1/2 tablespoons minced garlic), chop 1/4 cup fresh parsley, and squeeze 2 tablespoons lemon juice. Measure 2 tablespoons olive oil, 4 tablespoons butter (split into 2 tablespoons and 2 tablespoons), 1/4 cup dry white wine or broth, and 1/2 teaspoon crushed red pepper flakes if using. Have salt and cracked pepper at the ready.

2-Second Step: Heat the Pan Place a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. The oil raises the butter’s smoke point so it won’t burn quickly. Heat until butter melts and begins to shimmer but is not browned.

3-Third Step: Sauté the Garlic Add minced garlic and sauté for about 30 seconds to 1 minute until fragrant. Watch closely; garlic browns fast and bitter notes develop if overcooked. This brief sauté infuses the oil and butter with garlic flavor that will coat the shrimp.

4-Fourth Step: Cook the Shrimp Arrange shrimp in a single layer in the hot pan. Season with salt and cracked pepper to taste. Sauté for 1 to 2 minutes on the first side, until shrimp begin to turn pink along the edges and the underside gets a slight sear. Flip each shrimp and continue to cook the other side.

5-Fifth Step: Deglaze with Wine or Broth Pour in 1/4 cup dry white wine or broth and add 1/2 teaspoon crushed red pepper flakes if using. Turn the heat down to medium and simmer for 1 to 2 minutes, allowing the liquid to reduce by about half. This concentrates flavor and finishes cooking the shrimp avoid overcooking; shrimp are done when opaque and just firm to the touch.

6-Sixth Step: Finish the Sauce Stir in the remaining 2 tablespoons butter, 2 tablespoons lemon juice, and 1/4 cup chopped fresh parsley. Toss gently so the butter melts into the sauce and everything is coated. Remove the pan from heat immediately to prevent the butter from separating and to keep shrimp tender.

7-Final Step: Serve and Garnish Serve shrimp scampi immediately over your choice of base: 8 ounces of cooked pasta (linguine or angel hair recommended), rice, garlic bread, or low-carb options like zucchini noodles or steamed vegetables such as cauliflower or broccoli. Garnish with extra parsley and lemon wedges.