Shrimp scampi is a weeknight savior (or dinner party main!) that is truly always satisfying, no matter how you serve it.

Ingredients

1 1/2 lb. large shrimp, peeled, deveined

9 cloves garlic, 5 finely chopped, 4 grated, divided

Kosher salt

Freshly ground black pepper

7 tbsp. unsalted butter, divided

1/2 c. panko bread crumbs

3 tsp. finely grated lemon zest, divided

1 tbsp. extra-virgin olive oil

1/2 tsp. crushed red pepper flakes

1/2 c. dry white wine

Juice of 1 lemon

1/3 fresh parsley, finely chopped, plus more for serving

Directions

Step 1

In a large bowl, toss shrimp and 2 grated cloves garlic; generously season with salt and black pepper. Refrigerate until ready to use.

Step 2

In a small cast iron skillet over medium low heat, melt 2 tablespoons butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes.

Step 3

Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 teaspoon lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl.

Step 4

In a large cast iron skillet over medium heat, melt 2 tablespoons butter. Working in batches if necessary, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate.

Step 5

In same cast iron skillet over medium-high heat, heat oil until shimmering. Add red pepper and remaining 5 chopped cloves garlic and cook, stirring, until garlic has begun to brown, 2 to 3 minutes.

Step 6

Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce heat to medium-low and swirl in remaining 3 tablespoons butter, 1 tablespoon at a time, until butter emulsifies into sauce. Let simmer until sauce is thickened and coats the back of a spoon, 1 to 2 minutes. Add parsley and stir to combine.

Step 7

Return shrimp and any accumulated liquid to skillet and toss to coat in sauce. Cook, stirring occasionally, until warmed through, about 2 minutes.

Step 8

Top with garlic bread crumbs and parsley.