To make a great shrimp scampi sauce, sauté shrimp with butter, garlic, white wine and lemon juice over medium-high heat. When the liquid has thickened and the shrimp is cooked through, remove the skillet from heat and toss the shrimp with parsley, salt and pepper to taste.
Heat a large skillet over medium heat and add 2 tablespoons of butter and/or oil. When the butter has stopped foaming, add 1 1/2 pounds of shrimp, increase the heat and sauté for one minute. Add in 2 tablespoons of minced garlic, and cook for another minute. Then turn the shrimp, and cook for two more minutes until it is cooked through. Remove the shrimp from heat and set aside. Return the skillet to heat and add 1/4 cup of white wine or dry white vermouth and 1 tablespoon of lemon juice. Boil until slightly thickened, and then stir in 2 teaspoons of chopped parsley and 1/4 teaspoon of lemon zest. Finish the sauce with salt and pepper to taste. Add the shrimp to the sauce, and toss it to coat the shrimp. Serve the dish with rice, pasta or crusty bread. Other variations of shrimp scampi sauce include adding sautéed onions, red pepper flakes or shallots.