Shrimp Scampi

Classic shrimp scampi — built simple, built right. Fresh shrimp tossed in a buttery garlic-lemon sauce and finished simply with real parsley. A timeless dish made for the ones who carried grace in every small moment.

Ingredients

• 1 lb large shrimp (16/20 count), peeled and deveined
• 3 tbsp butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1/2 fresh lemon, juiced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Pat shrimp dry with paper towels and season lightly with salt and pepper.
2. In a large skillet over medium heat, melt the butter with the olive oil.
3. Add the garlic and sauté until fragrant, about 30 seconds — do not brown.
4. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until pink and just cooked through.
5. Remove the shrimp to a plate.
6. Deglaze the skillet with the wine (or chicken broth), scraping up any bits from the bottom.
7. Add the lemon juice and red pepper flakes (if using). Simmer for 1–2 minutes until slightly reduced.
8. Return the shrimp to the skillet and toss to coat in the sauce.
9. Remove from heat and stir in fresh parsley.
10. Serve immediately with lemon wedges on the side.

Chef Paddy’s Tips

• Move fast: Shrimp cook quickly — don’t walk away once they hit the pan.
• Don’t over-reduce the sauce: You want it loose enough to spoon over the shrimp.
• Wine or broth: Either works, but a crisp dry white wine gives a little extra lift.

Let’s cook with heart and hustle.