Shrimp Scampi (From Ali Slagle, NYT Cooking with modifications)

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• zest and juice from 1 lemon
• 1/2 teaspoon red-pepper flakes
• Kosher salt (such as Diamond Crystal) and black pepper
• 2 garlic cloves, minced



• 2 tablespoons unsalted butter
• 1/2 cup dry white wine

In a medium bowl, stir together shrimp, olive oil, lemon zest, lemon juice red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)

Add butter and 1 tablespoon of olive oil to a medium skillet set over medium heat. When the butter starts to bubble, carefully add the wine — it will bubble — and stir until reduced by half (about 3-4 minutes.

Add the shrimp in a snug, even layer cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.

Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.