A large skillet over medium-high heat, melt the butter and olive oil together. Add the garlic and cook for 30 seconds. Add the shrimp, salt, and black pepper. Cook until the shrimp starts to turn pink, about 1 minute.
Stir in the wine or chicken stock and red pepper flakes. Bring to a simmer and cook until the liquid reduces by half and the shrimp is cooked through about 3 minutes. Remove from the heat.
Stir in the remaining 2 tablespoons of butter, lemon juice, and parsley. Serve immediately over hot cooked pasta or with warm crusty bread.
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Notes
Be careful not to overcook the shrimp before adding the wine or chicken stock. The shrimp will continue and finish cooking when you simmer it. If you overcook the shrimp in the first sear, it will lead to rubbery shrimp.
This recipe cooks quickly, so make sure you have all your ingredients measured and ready to go as soon as the ingredients hit the pan.
Serve the shrimp scampi immediately as the shrimp will continue to cook in the sauce, and you don’t want the shrimp to overcook.
This shrimp scampi recipe is a versatile dish, as you can serve it in many ways. I enjoy serving the shrimp with some linguine pasta or angel hair pasta, but warm crusty bread such as dinner rolls or French bread are perfect for soaking up the flavorful scampi sauce.
Stirring in the remaining 2 tablespoons of butter at the end gives the sauce extra body to help cling to the shrimp and pasta.