Shrimp scampi feels luxurious, but it’s actually quick and easy. Dusting the shrimp with a little flour before sautéing gives them a wonderfully crisp crust, drenched in a silky, tangy sauce that you’ll be tempted to eat with a spoon. You can easily double this recipe—just sauté the shrimp in two batches if you do.
- In a large, shallow dish (like a pie plate), combine the flour, 1/4 teaspoon kosher salt, and a grind or two of fresh black pepper. Toss the shrimp in the seasoned flour to coat.
- Heat the olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the shrimp (leave any excess flour behind) and sauté 2 to 3 minutes, just until the shrimp begin to turn golden. Use a slotted spoon to transfer the shrimp to a plate.
- Add the garlic and half of the butter to the pan, then stir in the wine and lemon juice. Boil about 1 minute, until the sauce is reduced by half. Remove from the heat and whisk in the rest of the butter. Stir in the parsley. Return the shrimp to the pan and turn to coat in the warm sauce. Serve with lemon wedges on the side and crusty bread to sop up the tangy sauce.
Recipe by Tara Tuckwiller