Prep the shrimp. Pat the shrimp dry with paper towels. Dry shrimp brown better and won’t steam.

Make the scampi sauce. In a medium bowl, whisk melted butter, olive oil, garlic, lemon zest, lemon juice, white wine, red pepper flakes, 1/2 teaspoon salt, and a few grinds of pepper.

Toss to coat. Add shrimp to the bowl and toss until evenly coated. Let sit 5–10 minutes while you preheat.

Preheat the air fryer. Heat to 400°F (200°C) for 3 minutes. A hot basket helps caramelize the shrimp quickly.

Arrange the shrimp. Lay the shrimp in a single layer in the basket. Spoon a little of the sauce over the top, reserving the rest.

Air fry. Cook 4 minutes. Flip the shrimp, spoon over more sauce, and cook 2–3 minutes more, until opaque and slightly curled. Do not overcook.

Warm the remaining sauce. While the shrimp finish, pour any leftover sauce into a small skillet and simmer 1–2 minutes to slightly thicken. If you prefer, microwave in short bursts until steamy.

Toss and finish. Transfer shrimp to a bowl, pour the warm sauce over, and sprinkle with parsley. Taste and adjust salt, pepper, or lemon.

Serve right away. Add Parmesan if you like. Serve over pasta, rice, or with bread to soak up the sauce. Lemon wedges on the side are ideal.