famous red lobster shrimp scampi
Ingredients
1 lb (450 g) large shrimp, peeled and deveined (tails on or off, your choice)
4 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
1/4 cup dry white wine (like Sauvignon Blanc) or chicken broth
1/2 tsp crushed red pepper flakes (optional, for a little heat)
1/2 lemon (juice and zest)
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Salt and pepper to taste
8 oz (225 g) cooked angel hair pasta (optional, if you want to serve it with pasta)
Instructions
Prep the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Sauté Garlic: In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add the minced garlic and cook until fragrant (about 1-2 minutes). Be careful not to burn the garlic.
Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes, or until the shrimp turn pink and are cooked through. Remove the shrimp and set aside.
Make the Sauce:
Lower the heat slightly and pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits.
Simmer for 1-2 minutes to reduce slightly.
Add the remaining 2 tbsp of butter, red pepper flakes (if using), lemon juice, and lemon zest. Stir to combine.
Combine: Return the shrimp to the skillet, tossing them gently in the sauce. Add the grated Parmesan cheese and stir until the cheese melts into the sauce. Sprinkle with fresh parsley.
Serve: Serve the shrimp scampi over cooked angel hair pasta or alongside crusty garlic bread. Drizzle any extra sauce from the skillet over the top for maximum flavor.
Tips for Success
Wine Substitute: If you prefer not to use alcohol, chicken broth works great and adds a rich flavor.
Extra Creamy Sauce: For a richer sauce, stir in 2 tbsp of heavy cream at the end.
Make It Your Own: Add a handful of spinach or diced tomatoes for extra flavor and texture.
Enjoy your homemade Red Lobster-inspired shrimp scampi!