Food is a love language—especially in the form of a Classic Shrimp Scampi like this one!
- 1½ lb. large shrimp, peeled, deveined
- 9 cloves garlic, 5 finely chopped, 4 grated, divided
- Kosher salt
- Freshly ground black pepper
- 7 tbsp. unsalted butter, divided
- ½ c. panko bread crumbs
- 3 tsp. finely grated lemon zest, divided
- 1 tbsp. extra-virgin olive oil
- ½ tsp. crushed red pepper flakes
- ½ c. dry white wine
- Juice of 1 lemon
- ⅓ fresh parsley, finely chopped, plus more for serving
- In a large bowl, toss shrimp and 2 grated cloves garlic; generously season with salt and black pepper. Refrigerate until ready to use.
- In a small skillet over medium low heat, melt 2 tablespoons butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes.
- Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 teaspoon lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl.
- In a large skillet over medium heat, melt 2 tablespoons butter. Working in batches if necessary, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate.
- In same skillet over medium-high heat, heat oil until shimmering. Add red pepper and remaining 5 chopped cloves garlic and cook, stirring, until garlic has begun to brown, 2 to 3 minutes.
- Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce heat to medium-low and swirl in remaining 3 tablespoons butter, 1 tablespoon at a time, until butter emulsifies into sauce. Let simmer until sauce is thickened and coats the back of a spoon, 1 to 2 minutes. Add parsley and stir to combine.
- Return shrimp and any accumulated liquid to skillet and toss to coat in sauce. Cook, stirring occasionally, until warmed through, about 2 minutes.
- Top with garlic bread crumbs and parsley.
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