Shrimp Scampi

Whisk 2 garlic cloves, finely grated on a microplane, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil, divided in a medium bowl. Add 1 lb. large shrimp, peeled, deveined, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add 2 garlic cloves, thinly sliced, and ¼ tsp. crushed red pepper flakes to skillet and cook, tossing, until fragrant, about 1 minute. Add ¼ cup dry white wine and 1 Tbsp. fresh lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add ¼ cup (½ stick) unsalted butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.

Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, garnish with 3 Tbsp. chopped fresh parsley and serve with warm crusty bread (if using) for dipping alongside. Editor’s note: This recipe was first printed in February 2017. Head this way for more of our best shrimp recipes →