Pat your shrimp completely dry with paper towels — this sounds extra, but it actually makes a huge difference. Wet shrimp won't sear properly, and you'll end up steaming them instead. I learned this the hard way after my first soggy batch about five years ago.

Heat the olive oil in a large skillet over medium-high heat for about 1 minute. You want it shimmering and ready to go, but not smoking. Once it's hot, carefully add the shrimp in a single layer and let them sit untouched for 2 minutes.

Flip the shrimp and cook for another 1-2 minutes on the second side. You're looking for that beautiful pink color and they should be opaque throughout. Don't crowd the pan — if your skillet's small, work in batches because overcrowding drops the temperature and steams everything.

Push the cooked shrimp to the side of the pan and reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant (don't let it brown or it'll taste bitter). I always add garlic to an empty spot in the pan to control the heat better.

Pour in the chicken broth and lemon juice, then add the lemon zest. Let it simmer for 1 minute while you scrape up any brown bits stuck to the bottom — that's pure flavor. Those caramelized bits are called fond and they're gold for your shrimp scampi recipe.

Cut the butter into chunks and add it to the simmering liquid. Stir it gently until the butter melts completely and creates a silky sauce. If you're using red pepper flakes or capers, add them now and stir well.

Return the shrimp to the skillet and toss everything together for about 30 seconds. Season with salt and pepper to taste, then finish with fresh parsley right before serving. The whole thing should smell absolutely incredible at this point.