Garlic Butter Shrimp Scampi

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 tbsp butter, cut into 4 pieces
• 1/4 cup minced shallot (1 medium)
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dry white wine
• 1 lemon, halved
• 1/2 cup chopped fresh parsley
• Cooked linguine or crusty bread, for serving

Directions

1. Toss the shrimp with 1/4 tsp of the salt in a colander and let sit 1 minute, then rinse and pat very dry with paper towels. Season with the black pepper. Dry shrimp is what lets them brown instead of steam.
2. Heat the olive oil in a large skillet over medium heat. Add the shallot, garlic, and red pepper flakes and cook until the shallot softens, 1-2 minutes.
3. Add the shrimp in a single layer and cook 1-2 minutes per side, just until pink and opaque. Transfer to a plate. Do not keep cooking them — they finish in the sauce.
4. Pour the wine and the juice of half the lemon into the skillet and simmer about 1 minute, until slightly reduced.
5. Take the skillet off the heat and swirl in the butter and parsley until the sauce turns creamy. Season with the remaining salt and more lemon juice to taste.
6. Spoon the sauce over the shrimp and serve right away over linguine, or with bread for mopping up the sauce.