Shrimp Scampi

Ingredients

• 1.5 pounds large shrimp – peeled and deveined, patted dry
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic – finely minced
• 0.25 teaspoon red pepper flakes
• 0.5 cup dry white wine
• 2 tablespoons fresh lemon juice
• 0.25 cup fresh parsley – finely chopped
• lemon wedges – for serving

Instructions

1. Pat large shrimp dry with paper towels; toss with kosher salt and black pepper until evenly coated, 1 minute.
2. Heat extra-virgin olive oil in a large skillet over medium-high until shimmering, about 1 minute. Add them in a single layer and sear until pink at the edges, 1–2 minutes; flip and cook 30–60 seconds more, then transfer to a bowl.
3. Reduce heat to medium; add unsalted butter to the skillet and let it foam, 30 seconds. Stir in garlic and red pepper flakes and cook until fragrant but not browned, 30–45 seconds.
4. Pour in dry white wine; simmer, scraping up browned bits, until reduced by about half, 2–3 minutes. Stir in fresh lemon juice, return them and any accumulated juices to the pan, and toss until just cooked through, 1–2 minutes; remove from heat and fold in fresh parsley.
5. Serve immediately while hot with lemon wedges.