Shrimp Scampi has many variations, but this is one of the tastiest because it has a boost of lemon flavor.
2 Tbsp unsalted butter
2 Tbsp olive oil
1 shallot, minced
2 garlic cloves, minced
pinch of crushed red pepper flakes
1 ¼ pounds large or extra-large shrimp, shelled
salt and pepper, to taste
½ cup dry white wine or vermouth
1 (3.5 oz) tub Epicurean Butter Lemon Garlic Herb Flavored Butter
¼ cup parsley, chopped
Melt unsalted butter with olive oil in a large skillet over medium heat. Add minced shallots and cook until translucent, stirring frequently. Stir in garlic and red pepper flakes and cook until fragrant.
Pat shrimp dry and season with salt and pepper. Add to the skillet and cook until pink, stirring occasionally, 2-3 minutes. Remove from pan and set aside.
Pour white wine into the skillet and bring to a simmer. Let wine reduce by about half and then add Lemon Garlic Herb Flavored Butter. Bring back to a slow simmer and return shrimp to the pan. Add chopped parsley and toss.
Remove shrimp from heat, season with salt and pepper.