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Preparation: Pat the shrimp dry with a paper towel, then season with salt and pepper.

Heating: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat.

Initial cooking: Add the shrimp in a single layer and cook for 2-3 minutes on one side until pink and opaque. Flip the shrimp and cook for 1-2 minutes on the other side. Remove from the skillet and set aside.

Garlic preparation: Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant (do not brown).

Deglazing: Pour in the white wine (or chicken stock) and let it simmer for 2-3 minutes to reduce slightly.

Seasoning: Stir in the lemon juice and red pepper flakes, if using. Season with salt to taste.

Final cooking: Return the shrimp to the skillet and toss them in the sauce to coat. Cook for 1-2 minutes until heated through.

Finishing: Remove the skillet from heat and sprinkle the dish with chopped parsley.

Serving with ideas: Vegetable Pasta, Keto-Friendly, Zoodles, Keto-Friendly, Mashed Cauliflower, Keto-Friendly, Tahini Sauce, Keto-Friendly or Cloud Bread, Keto-Friendly.

Refrigerate: Store cooked shrimp scampi in the refrigerator for up to 2-3 days in an airtight container.

Freezing: While best enjoyed fresh, you can freeze for up to 1 month in freezer-safe containers. Thaw in refrigerator overnight before reheating gently.