Serves 4 to 6
Serve scampi with plenty of chewy bread to soak up extra juices.
2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined if desired
3 tablespoons unsalted butter
4 medium cloves garlic, minced
2 tablespoons juice from 1 lemon
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
- Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
- Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.