• 1/2 cup (2 1/2 oz./75 g.) all-purpose flour

  • Salt and freshly ground pepper

  • 2 Tbs. olive oil, plus more as needed

  • 1 1/2 lb. (750 g.) jumbo or extra-large shrimp, peeled and deveined, tails intact

  • 12 Tbs. (6 oz./185 g.) unsalted butter

  • 3 cloves garlic, minced

  • 1/4 cup (2 fl. oz./60 ml.) dry white wine

  • Grated zest of 1 lemon

  • 2 Tbs. fresh lemon juice

  • 2 Tbs. finely chopped fresh flat-leaf parsley

  • Lemon wedges 


In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large frying pan, heat the 2 tablespoons oil over medium-high heat. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the pan and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and tent with foil. Repeat with the remaining shrimp, adding more oil as needed.

Reduce the heat to medium-low, add 2 tablespoons of the butter and the garlic, and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine and the lemon zest and juice and bring to a boil over high heat. Cook until reduced by half, about 1 minute. Reduce the heat to very low. Whisk in the remaining 10 tablespoons butter, 1 tablespoon at a time, letting each addition soften into a creamy emulsion before adding more.

 Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve, passing the lemon wedges at the table. Serves 4.
Garlicky Shrimp Scampi by Williams Sonoma