The Food Network Kitchen and Emeril Lagasse both have easy recipes for shrimp scampi sauce. The first recipe takes 20 minutes to prepare and the second takes 10 minutes.
For the first recipe, pat 1 1/2 pounds of shelled and deveined jumbo shrimp dry. Lay the shrimp flat and evenly spaced, then season with salt and pepper. Heat a large skillet over medium heat, then add 2 tablespoons of butter. When foaming subsides, raise it to high heat and invert the plate of shrimp over the skillet.
Cook the shrimp for one minute, then add 2 teaspoons of minced garlic. After another minute, flip the shrimp, cooking them for two minutes.Transfer the shrimp to a bowl.
Return the skillet to high heat, then add 1/4 cup vermouth and 1 tablespoon lemon juice. Boil for 30 seconds, then scrape browned bits up from the pan. Add 2 teaspoons of finely chopped parsley and 1/4 teaspoon of lemon zest. Pour over the shrimp and season the sauce with salt and pepper.
For Emeril Lagasse's recipe, season 2 pounds of peeled and deveined shrimp with salt and pepper. Heat a large pan over medium-high heat, then coat the pan with olive oil. Add and saute the shrimp until they start to turn pink, then remove them.
Saute 1 thinly sliced onion for three minutes. Next, saute 2 tablespoons of chopped garlic for 30 seconds. Add the juice of 1 lemon, 1/2 cup of white wine and 1/2 cup of shrimp stock. Reduce for 5 minutes, then add the shrimp and 2 tablespoons of cold butter. Finish the sauce with 2 tablespoons of chopped parsley.