One-Pot Shrimp Scampi Recipe

Instructions

To make the compound butter add all of the ingredients into a food processor and mix until combined. Use right away or store in the fridge. Cut the shrimp in half the long way through the back. When you cut the shrimp in half, you get a small shrimp piece in every bite of pasta. In a large, heavy bottom pan such as a cast-iron pan or Dutch oven over high heat, add olive oil and 2 tablespoons of compound butter. Once the butter melts and begins to sizzle, add the garlic and stir to combine. You want the garlic to brown slightly in the butter. Add the white wine and bring to a simmer to begin reducing and cooking off the alcohol. Add the fresh parsley, basil, lemon zest, lemon juice, chili flakes, and another 4 to 5 tablespoons compound butter and mix to combine everything. Add the seafood stock, bring it up to a simmer, and cook until the stock has reduced by half. Then add the shrimp and cook until they turn pink in color. Try not to overcook the shrimp since they will cook fast. Season the mixture with salt to taste. Add more compound butter and half of the scallions. Add the pasta and toss to coat entirely in the sauce. Garnish with more scallions, parsley, basil, chili flakes, and parmesan cheese. Serve with garlic bread on the side.