Step 1

Pat the shrimp dry and season with salt and pepper. Set aside.

Step 2

Heat the olive oil (2 tablespoons) and 2 tablespoons of the butter in a large skillet, preferably nonstick, over medium heat.

Step 3

Add the 4 cloves of minced garlic (or a heaping tablespoon) and crushed red pepper (1/4 teaspoon) and sauté until fragrant, 30 seconds to a minute, being careful not to brown it.

Step 4

Add the shrimp to the skillet and allow to cook for 3 minutes. Flip and allow to cook for 1 more minute, or until cooked through and no longer translucent.

Step 5

Using tongs or a slotted spoon, remove the shrimp to a plate.

Step 6

Turn the heat up to medium high and add the the lemon juice (2 tablespoons) and white wine/broth (1/2 cup), along with the 1 teaspoon of lemon zest. Simmer for 1-2 minutes, stirring frequently, until the liquid has reduced by half.

Step 7

Turn the heat down to low and add the remaining 3 tablespoons of butter. Stir until melted and sauce is thickened.

Step 8

Add the cooked shrimp and any juices from the bottom of the plate back into the skillet, along with the fresh parsley, and stir to coat.

Step 9

Shrimp scampi is best served immediately, with pasta, rice, or crusty bread to mop up the sauce, or zucchini noodles for a low carb option.