Prep the Shrimp: Start by patting the shrimp dry with paper towels and season them lightly with salt and pepper.
Sauté Garlic: In a large skillet, heat the olive oil and 2 tbsp of butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes—avoid letting it burn.
Cook the Shrimp: Place the shrimp in the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes, or until they turn pink and are cooked through. Remove the shrimp and set aside.
Make the Sauce: Lower the heat slightly, add the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Simmer for 1-2 minutes to reduce slightly. Add the remaining 2 tbsp of butter, red pepper flakes (if using), lemon juice, and lemon zest. Stir to combine.
Combine: Return the shrimp to the skillet, tossing them gently in the sauce. Add in the grated Parmesan cheese and stir until the cheese melts into the sauce. Top it off with fresh parsley.
Serve: Opt to serve the shrimp scampi over cooked angel hair pasta or alongside crusty garlic bread. Drizzle any extra sauce from the skillet over the top for maximum flavor.
