# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Fats and Oils
02 - 4 tablespoons unsalted butter, divided
03 - 2 tablespoons olive oil
→ Aromatics
04 - 4 garlic cloves, minced
→ Liquids
05 - 1/4 cup dry white wine or chicken broth
06 - 2 tablespoons freshly squeezed lemon juice
→ Seasonings and Spices
07 - 1/4 teaspoon red pepper flakes, optional
08 - Salt and pepper to taste
→ Herbs
09 - 2 tablespoons chopped fresh parsley, plus more for garnish
→ Bread
10 - 4 thick slices French or Italian bread
11 - Garlic butter (prepared by mixing softened butter with minced garlic and fresh parsley)
# Directions:
01 - Preheat oven to 375°F. Generously spread garlic butter onto each slice of bread and arrange on a baking sheet. Bake for 8 to 10 minutes, or until golden and toasted. Set aside.
02 - Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet set over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant.
03 - Season shrimp with salt and pepper. Arrange shrimp in a single layer in the skillet and cook for 2 to 3 minutes per side, or until pink and opaque. Transfer cooked shrimp to a plate and set aside.
04 - In the same skillet, melt 1 tablespoon butter. Add white wine or chicken broth and simmer for 1 to 2 minutes. Stir in lemon juice, red pepper flakes if using, and the remaining butter until sauce is smooth.
05 - Return shrimp to the skillet and toss to thoroughly coat in the scampi sauce. Sprinkle with fresh parsley and stir gently.
06 - Divide shrimp and sauce evenly among bowls. Garnish with additional parsley and serve immediately with warm garlic bread on the side.
