1-First step: Get everything ready before the pan heats up. Start by peeling and deveining the shrimp if needed, then pat them dry with paper towels. Mince the garlic, chop the parsley, and measure out the butter, olive oil, lemon juice, wine or broth, salt, pepper, and red pepper flakes. This recipe moves fast, so having everything ready is the key to smooth cooking.

2-Second step: Warm the butter and olive oil. Set a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Let the butter melt and start to bubble gently, but do not let it brown too much. The mix of oil and butter helps protect the butter from scorching while still giving you that rich flavor.

3-Third step: Sauté the garlic. Add the minced garlic to the hot skillet and cook it for about 30 seconds to 1 minute. Stir often. You want it fragrant, not browned. Burnt garlic can turn bitter fast, so keep a close eye on it.

4-Fourth step: Cook the shrimp. Add the shrimp in a single layer. Season with salt and cracked pepper. Cook for 1 to 2 minutes per side, just until the shrimp begin to turn pink. Do not overcook them. Shrimp cook quickly, and once they curl tightly and turn opaque, they are usually done.

5-Fifth step: Add the wine or broth and simmer. Pour in 1/4 cup dry white wine or broth, then add the red pepper flakes if you want them. Bring the pan to a simmer and let it cook for 1 to 2 minutes. The liquid should reduce by about half, which concentrates the flavor and helps build the sauce.

6-Sixth step: Finish with butter, lemon, and parsley. Stir in the remaining 2 tablespoons butter, 2 tablespoons lemon juice, and chopped parsley. Mix just until the butter melts and the sauce looks glossy. Remove the pan from the heat right away.

7-Final step: Serve right away. Spoon the Garlic Butter Shrimp Scampi over rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles. Serve it hot, because the sauce tastes best fresh from the skillet.