Prep the shrimp: If using frozen shrimp, thaw under cold running water, then pat very dry with paper towels. Dry shrimp sear better and won’t steam.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. A hot basket helps with browning.

Make the scampi mixture: In a bowl, combine 2 tablespoons melted butter, 1 tablespoon olive oil, 3–4 cloves minced garlic, the zest of half a lemon, 1 tablespoon lemon juice, 1/4–1/3 teaspoon red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. If using, add 1 tablespoon dry white wine or broth.

Toss shrimp: Add the shrimp to the bowl and toss until evenly coated. Let it sit for 5 minutes while the air fryer heats.

Arrange in the basket: Spread the shrimp in a single layer in the air fryer basket. Avoid heavy overlap so they cook evenly. For small baskets, work in batches.

Air fry: Cook at 400°F (200°C) for 5–7 minutes, shaking or turning once at the halfway point. Shrimp are done when pink, opaque, and just firm, with the slightest curl.

Finish with freshness: Transfer to a bowl and toss with 1 tablespoon softened butter, 2 tablespoons chopped parsley, and another squeeze of lemon if you like. Taste and adjust salt and pepper.

Serve: Spoon over warm pasta, pile onto toasted bread, or serve with steamed vegetables or zucchini noodles. Sprinkle Parmesan if desired.