Description
A delicious copycat version of Red Lobster’s Shrimp Scampi, featuring succulent shrimp sautéed in a garlic butter and white wine sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Cooked linguine or angel hair pasta (optional, for serving)
Instructions
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque.
- Pour in the white wine and lemon juice, scraping up any browned bits from the pan.
- Add the remaining butter and crushed red pepper flakes if using; simmer for 2-3 minutes until sauce slightly thickens.
- Season with salt and black pepper to taste.
- Sprinkle with fresh parsley and Parmesan cheese if desired.
- Serve immediately over cooked pasta or with crusty bread.
Notes
- Use fresh, high-quality shrimp for best flavor.
- White wine can be substituted with chicken broth for a non-alcoholic version.
- Adjust garlic and lemon to taste preference.
- This dish cooks quickly; avoid overcooking the shrimp.