Purists may note that this Italian-American specialty isn't really scampi - but as its name promises, it really is shrimp cooked scampi-style.

2 lbs. large shrimp, peeled, deveined, and butterflied


1 cup flour


1 cup extra-virgin olive oil


1 1⁄2 cups dry white wine


1 tbsp. worcestershire sauce, or more to taste


5 cloves garlic, peeled and minced


Juice of 1 1⁄2 lemons (about 5 tbsp.)


1⁄2 cup chicken stock


1⁄4 lb. butter, cut into small pieces


Salt and freshly ground black pepper


2 tbsp. minced fresh parsley

1. Dredge shrimp in flour and set aside. Meanwhile, heat oil in a large skillet over high heat. Working in batches, sauté shrimp until just golden, about 2 minutes. Transfer to a paper-towel–lined plate to absorb excess oil. Repeat process until all shrimp have been sautéed.

2. Drain and discard excess oil from pan, then stir in wine, worcestershire sauce, garlic, lemon juice, and stock. Cook over high heat until reduced by half, about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heat to medium and add shrimp to reheat, tossing to coat well with sauce, about 1 minute. Sprinkle with parsley just before serving. Serve over linguine, if you like and slices of bagette to dip the sauce.