FAMOUS RED LOBSTER SHRIMP SCAMPI

This Famous Red Lobster Shrimp Scampi is another amazing dinner option that you can easily make any time! Throw this together without any hard work and serve with crusty bread to scoop up the irresistible pool of butter!

INGREDIENTS

1 tablespoon olive oil

1 pound medium/large shrimp – peeled and deveined

2 tablespoons garlic – finely chopped (you can add an extra clove if desired)

½ fresh lemon – Juice only

1 ½ c. dry white wine

¼ teaspoon dried basil

¼ teaspoon dried thyme

½ c. softened butter

¼ teaspoon dried oregano

½ c. grated Parmesan cheese

Salt and pepper to taste

1 tablespoon parsley

How to make Famous Red Lobster Shrimp Scampi

Step 1: In a large cast-iron skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the shrimp to the skillet and cook for about 2 to 3 minutes, stirring often until pink. Set the shrimp aside when done.

Step 2: To the same skillet, add the garlic and cook for about a minute, stirring often. Then, pour in the dry wine and lemon juice. Slightly increase the heat and allow everything to simmer until the liquid has been reduced by half. Next, add the basil, oregano, and thyme. Stir well.

Step 3: Decrease the heat a bit and whisk in the butter about 2 tbsp at a time until melted and smooth. Add the shrimp back to the skillet, including their juices. Add the chopped parsley along with Parmesan cheese.

Step 4: Serve the red lobster shrimp scampi right away garnished with extra Parmesan. Enjoy!

NOTES:

To prevent the shrimp from getting mushy, make sure not to overcook them. And make sure not to burn the garlic.

For this recipe, use dry white wine like Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay.

Sliced cherry tomatoes are an amazing addition to this shrimp scampi. Also capers, and pitted Kalamata olives. For a lovely creamy sauce, add a splash of heavy cream.

This shrimp scampi is great to pair with angel hair pasta, rice, garlic bread, or steamed vegetables (cauliflower, broccoli, zucchini noodles).

In an airtight container, keep any leftovers and store them in the fridge for up to 3 days. Pop in the microwave for about a minute to reheat. Then, stir and microwave in 30-second increments until heated through.