Ruth’s Chris Shrimp Scampi

Instructions:

1. Pat the shrimp dry with paper towels and season evenly with salt and black pepper.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and lightly golden. Remove from the skillet and set aside.
4. Reduce heat to medium. Add the remaining butter and minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
5. Stir in crushed red pepper flakes if using.
6. Pour in the white wine and simmer for 2 to 3 minutes, allowing it to reduce slightly and concentrate in flavor.
7. Stir in lemon juice and lemon zest.
8. Return the shrimp to the skillet and toss gently to coat in the sauce. Cook for 1 to 2 more minutes until heated through.
9. Sprinkle with fresh parsley and serve immediately with lemon wedges.

Variations :

• Add a splash of heavy cream for a richer sauce.
• Stir in capers for a briny contrast.
• Toss with cooked pasta directly in the skillet for a complete meal.

Tips :

• Do not overcrowd the pan; cook shrimp in batches if necessary for proper searing.
• Use freshly squeezed lemon juice for the brightest flavor.
• Serve immediately while the sauce is glossy and the shrimp are perfectly tender.