Ruth’s Chris Shrimp Scampi in Lemon Garlic Butter

Instructions:

1. Pat the shrimp dry and season lightly with salt and black pepper.
2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink. Remove shrimp and set aside.
4. Reduce the heat to medium and add the remaining butter to the skillet.
5. Stir in the garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
6. Pour in the white wine and simmer for 2 to 3 minutes, allowing it to slightly reduce.
7. Stir in the lemon juice and lemon zest.
8. Return the shrimp to the skillet and gently toss in the sauce for 1 to 2 minutes, until coated and heated through.
9. Sprinkle with fresh parsley and serve immediately.

Variations

• Add capers for a briny, classic scampi twist.
• Substitute shrimp with scallops or lobster tail.
• Finish with a splash of cream for a richer sauce.
• Add sautéed mushrooms for extra depth.

Tips

• Do not overcook the shrimp; they should be just opaque and tender.
• Mince the garlic finely so it melts into the butter without burning.
• Use fresh lemon juice for the brightest flavor.
• Serve immediately while the butter sauce is hot and glossy.