Garlic Butter Scampi

For the scampi butter sauce, combine the butter and garlic in a saucepan over medium heat. Cook, stirring frequently, until the butter melts. Do not let the garlic brown.

In a bowl, whisk together the clam juice, flour, and parsley until smooth. Whisk the clam juice mixture into the butter sauce. Whisk in the wine, lemon juice, basil, nutmeg, salt, and pepper, whisking constantly. While stirring, slowly add the half-and-half and cook, stirring constantly, until it begins to thicken. Reduce the heat to medium-low and let the butter sauce simmer for 30 minutes, stirring frequently, until the sauce is thickened.

Meanwhile, for the scampi, melt the butter with the oil in a deep skillet over medium-high heat. Add the lemon juice, parsley, crushed red pepper flakes, basil, wine, and vermouth. Let the mixture cook for 1 minute.

Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp turn pink and the tails curl.

Pour the scampi butter sauce into the skillet and stir to coat the shrimp in the sauce. Adjust the seasoning as needed with salt and pepper. Serve the garlic butter scampi over rice or pasta.