1. Prepare Shrimp and Ingredients:

• Ensure your shrimp are completely thawed (if frozen, run under cool water in a colander until thawed). Peel and devein them if necessary. Pat the shrimp thoroughly dry with paper towels.
• Mince the garlic, chop the parsley, and measure out all other ingredients. This recipe cooks very quickly, so have everything ready by the stove (“mise en place”).

2. Cook Shrimp Briefly:

• Melt half (1/4 cup or 4 tablespoons) of the butter in a large skillet over medium heat.
• Add the prepared shrimp to the skillet in a single layer (work in batches if needed).
• Cook for just 1 minute per side, using tongs to flip them quickly. The shrimp will start to turn pink but won’t be fully cooked yet.

3. Add Aromatics:

• Stir in the minced garlic and the red pepper flakes (if using).
• Cook, stirring constantly, for about 30 seconds until the garlic is fragrant. Be very careful not to burn the garlic.

4. Deglaze with Wine/Broth:

• Pour in the dry white wine or chicken broth. Let it bubble and simmer for about 2 minutes, scraping up any flavorful bits stuck to the bottom of the pan. The liquid will reduce slightly.

5. Finish the Sauce:

• Add the remaining half (1/4 cup or 4 tablespoons) of the butter to the skillet.
• Stir in the fresh lemon juice and the chopped fresh parsley.
• Continue to stir or swirl the pan until the butter melts completely, creating a luscious sauce.
• As soon as the butter melts, remove the pan from the heat to prevent the shrimp from overcooking.

6. Season and Serve:

• Season the shrimp and sauce with salt and pepper to taste.
• Serve the shrimp scampi immediately, spooning plenty of the garlic-butter sauce over the top.