Ingredients

1 pound Shrimp, large, raw, peeled, deveined
4 tablespoons Butter
1 tablespoon Olive oil
4 cloves Garlic, minced
1/2 cup White wine, or chicken broth or vegetable broth
2 tablespoons Lemon juice
1/2 cup Chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon Red pepper flakes, optional, for heat
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Fresh parsley, chopped, for garnish, optional
8 ounces Cooked pasta, such as linguine or spaghetti

Directions

Start by peeling and deveining the shrimp if using fresh. Pat them dry with a paper towel.

Heat a large skillet over medium-high heat and add a bit of olive oil. Once hot, add the shrimp and cook for 1-2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

In the same skillet, add butter and minced garlic. Cook for 1-2 minutes until the garlic becomes fragrant but not browned.

Pour in the white wine and lemon juice, stirring to combine. Let it simmer for about 2-3 minutes, allowing the sauce to reduce slightly.

Return the cooked shrimp to the skillet, tossing them in the sauce to coat. Season with salt and pepper to taste. Let it cook for an additional 1-2 minutes to meld the flavors together.

Stir in freshly chopped parsley, then serve the shrimp scampi over pasta, rice, or alongside crusty bread to soak up the delicious sauce.