1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

2 tablespoons olive oil

5 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/4 cup dry white wine or chicken broth

2 tablespoons fresh lemon juice

Zest of 1/2 lemon

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped

Optional: grated Parmesan cheese (for serving)

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Pat shrimp dry and season lightly with salt and pepper.

Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.

Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.

Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque.

Pour in white wine and lemon juice; simmer for 1–2 minutes to reduce slightly.

Stir in remaining butter and lemon zest until melted and glossy.

Remove from heat, sprinkle with parsley, and adjust seasoning as needed.

Serve immediately over pasta, rice, or with crusty bread.

Cooking Tips

Variations

Creamy Shrimp Scampi: Add ¼ cup heavy cream at the end for a richer sauce.
Pasta Scampi: Toss shrimp with cooked linguine or spaghetti and extra sauce.
Low-Carb Version: Serve over zucchini noodles or cauliflower rice.
Extra Citrus: Add a splash of lemon juice just before serving for brightness.
Herb Swap: Try basil or thyme instead of parsley for a different flavor profile.