Shrimp Scampi

1. Stage

In a large bowl, toss shrimp and 2 grated cloves garlic; season with salt and black pepper. Refrigerate until ready to use (no more than 30 minutes).

2. Stage

In a small skillet over medium-low heat, melt 2 Tbsp. butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes.

3. Stage

Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 tsp. lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl.

4. Stage

In a large skillet over medium heat, melt 2 Tbsp. butter. Working in batches if needed, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate.

5. Stage

In same skillet over medium-high heat, heat oil until shimmering. Add red pepper flakes and remaining 5 chopped cloves garlic and cook, stirring, until garlic is beginning to brown, 2 to 3 minutes.

6. Stage

Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce heat to medium-low and swirl in remaining 3 Tbsp. butter, 1 Tbsp. at a time, until butter emulsifies into sauce. Add parsley and stir to combine.

7. Stage

Return shrimp and any accumulated liquid to skillet and toss to coat in sauce. Cook, stirring occasionally, until warmed through, about 2 minutes.

8. Stage

Top with garlic bread crumbs and parsley.