The Easiest Shrimp Scampi Recipe You’ll Ever Find

4 Tablespoons Butter, divided

2 Tablespoons Olive Oil

3-5 Garlic Cloves, minced (about 2 Tablespoons, or to taste)

½ Teaspoons Red Pepper Flakes, or to taste

½ Cup Dry White Wine

Kosher Salt, to taste

Ground Black Pepper, to taste

1 Pound Large Shrimp, peeled and deveined

Zest and Juice of 1 Lemon

¼ Cup Chopped Parsley Leaves

8 ounces (½ pound) Angel hair or linguine pasta,, cooked (to serve — reserve the coking water)

¼ Cup Grated Parmesan Cheese (Optional)

– In a large pan over medium heat, melt half of the butter with the olive oil. Add the minced garlic and chili flakes and cook until they’re fragrant, about 1 minute. Add the white wine, salt, and black pepper and bring it to a simmer. Allow the wine mixture to simmer for 2-3 minutes or until it is reduced by about half.

– Add the shrimp to the pan and cook, stirring often, until just cooked through (about 2 to 4 minutes, depending on the size of your shrimp).

– Add the lemon zest, lemon juice, and the remaining 2 tablespoons of butter, and mix to combine. Add the chopped parsley.

– Taste and adjust the seasoning with additional salt, lemon juice, or more chili flakes, if desired. You can also adjust the consistency of the sauce with a little of the reserved pasta cooking water, if needed. Serve over pasta and garnish with Parmesan cheese, if desired.