A quick Google search for a "good" shrimp scampi recipe will give you pages worth of objectively delicious and well-tested instructions. So what makes this one so special? It's a fair question. I'm not reinventing the wheel here. My take on scampi has all of the same ingredients as the others more or less (I love sun-dried tomatoes and red pepper flakes in mine) but other than that, there is nothing groundbreaking here.
But that's not to say what I'm about to share with you isn't crazy good. This is MY recipe and that's what makes it special. A few years ago, an editor I worked with showed me a technique for cooking garlic slivers in butter and then using that butter to cook my shrimp. Mind was blown. It's such a simple thing but it's made all the difference in infusing garlic in literally every bite of pasta. I like sun-dried tomatoes (the kind not already packed in oil) because they add a sweet tangy punch that really compliments the shrimp and the acidity in the lemon.
Oh, quick note on the shrimp, while you can use any shrimp you get your hands on, I really prefer Argentinian red shrimp. I usually pick up bags at a time from Trader Joe's but you can find them at your local grocery store in the freezer section as well. As for which wine you should use here...it truly is your world. I often use whatever I'm sipping at the time but you can use a pinot grigio or chardonnay...hell you can even use a dry vermouth in a pinch if that's all you have.
Anyway, you didn't come to this page to read about my endless love for this recipe so...let's just get to it. Hope you enjoy.