1-First Step: Prep everything before the pan gets hot

Start by gathering all your ingredients for the Garlic Butter Shrimp Scampi recipe. Mince the garlic, chop the parsley, measure the lemon juice, and have the shrimp peeled and ready to go. If you are using wine, pour out 1/4 cup now so it is easy to add later.

Pat the shrimp dry with paper towels. This helps it sear better and keeps the sauce from getting watery. If you are serving rice, pasta, or vegetables, have those cooking or ready to serve before you begin the shrimp.

2-Second Step: Warm the fat and wake up the garlic

Set a large pan or skillet over medium heat. Add the 2 tablespoons olive oil and 2 tablespoons of the butter. When the butter melts, add the minced garlic and sauté it for about 30 seconds to 1 minute, just until fragrant. You do not want the garlic to brown, because it can turn bitter fast.

This is the point where the kitchen starts smelling amazing. If you prefer a lighter finish, keep the heat moderate instead of high. That helps protect the garlic and gives you a smoother sauce.

3-Third Step: Cook the shrimp quickly

Add the shrimp to the pan in a single layer and season with salt and cracked pepper. Let it cook for 1 to 2 minutes on one side until it starts turning pink, then flip each piece over. Shrimp cooks very fast, so stay close to the stove.

Extra large or jumbo shrimp work especially well here because they stay juicy and have a nice bite. If you are using wild-caught shrimp, you will usually get better color and flavor too. For more seafood dinners like this, you might also enjoy double garlic brown butter shrimp when you want another rich shrimp dinner.

4-Fourth Step: Build the sauce

Pour in the 1/4 cup dry white wine or broth and add the crushed red pepper flakes if you are using them. Bring the pan to a simmer and let it bubble for 1 to 2 minutes. The liquid should reduce by about half, which concentrates the flavor and helps the sauce cling to the shrimp.

If you do not cook with wine, broth works beautifully. Chicken broth is the easiest swap, but homemade fish broth also tastes great if you already have some on hand. Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good wine choices for this dish.

5-Fifth Step: Finish with butter, lemon, and parsley

Stir in the remaining 2 tablespoons butter, the 2 tablespoons lemon juice, and the chopped parsley. Once the butter melts, remove the pan from the heat right away. The sauce should look glossy and lightly creamy, with shrimp that is just cooked through.

Taste the sauce and add a little more salt, pepper, or lemon juice if needed. If you want a little more heat, sprinkle in a touch more red pepper flakes. If you are serving this over pasta, add the cooked noodles straight into the pan and toss well so they soak up the sauce.

6-Final Step: Serve it while it is hot

Spoon the shrimp scampi over rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles. This dish is best served right away while the butter sauce is still silky and the shrimp is tender.

For a simple meal, I love serving it with crusty bread and a green salad. If you are feeding kids or picky eaters, rice is usually a safe bet because it soaks up the sauce nicely. The whole recipe takes about 5 minutes of prep time, 5 minutes of cook time, and 10 minutes total, and it serves 4.