Red Lobster Shrimp Scampi

 

 

 

 

 

 

Ingredients

1 lb extra large shrimp peeled and deveined
½ tsp kosher salt
¼ tsp black pepper
2 tsp Old Bay seasoning divided
1 Tbsp olive oil
4 cloves garlic minced
1½ cups white wine or chicken broth
1 lemon juiced
½ cup unsalted butter room temperature
1 Tbsp fresh parsley chopped
Grated Parmesan cheese for serving

Instructions

Pat shrimp dry. Season with salt, pepper, and 1 tsp Old Bay seasoning on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp and cook 2-3 minutes per side until pink and curled. Remove to a plate.
Add minced garlic to the same skillet. Cook 1 minute until fragrant.
Pour in white wine and lemon juice. Scrape up browned bits from bottom of pan with a wooden spoon.
Bring to a boil, then reduce heat and simmer 5 minutes to reduce.
Cut butter into chunks and add to pan along with remaining 1 tsp Old Bay. Stir until butter melts completely into the sauce.
Return shrimp to skillet and toss to coat with sauce. Taste and adjust salt and pepper if needed.
Sprinkle with fresh parsley and serve immediately with grated Parmesan.
Notes
Use frozen shrimp – just thaw completely first in cold water for 15-30 minutes
Don’t overcook shrimp or they become rubbery
Let butter come to room temperature for smoother sauce
Fresh lemon juice tastes much better than bottled
Substitute chicken broth for white wine if preferred
Serve over pasta, rice, or with crusty bread
Store leftovers up to 3 days; reheat gently on low power
Can add red pepper flakes for heat or cherry tomatoes for variation