Description
A classic and flavorful Red Lobster-inspired shrimp scampi recipe featuring succulent medium shrimp cooked in a garlic, white wine, and lemon butter sauce, finished with Italian seasoning, fresh parsley, and Parmesan cheese. Perfect as a quick and elegant dinner served over pasta or with crusty bread.
Ingredients
Shrimp and Seasoning
- 1 lb medium shrimp, peeled and deveined
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Sauce
- 1 tablespoon pure olive oil
- 2 tablespoons garlic, finely chopped
- 1 1/2 cups white wine (Chardonnay recommended)
- 1/2 fresh lemon, juice only
- 1/2 cup softened butter
- 1 tablespoon parsley, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Cook shrimp: Heat olive oil in a cast iron skillet over medium heat. Add the shrimp and cook until tender and opaque, about 2-3 minutes per side. Once cooked, remove the shrimp from the skillet and set aside.
- Sauté garlic and reduce wine: In the same skillet, add the finely chopped garlic and sauté until fragrant but not browned, approximately 2-3 minutes. Pour in the white wine and lemon juice, then cook the mixture until the wine reduces by half, about 5 minutes.
- Add Italian seasoning and butter: Stir in the Italian seasoning, then reduce the heat to low. Add the softened butter and stir continuously until it melts smoothly into the sauce.
- Combine shrimp with sauce: Return the cooked shrimp back to the skillet, tossing to coat them evenly with the garlic-wine butter sauce. Stir in freshly chopped parsley and season with salt and pepper to taste. Sprinkle grated Parmesan cheese on top for added flavor.
- Serve: Serve the shrimp scampi hot, accompanied by crusty bread, over pasta, or alongside your preferred side dish.
Notes
- For best flavor, use a dry white wine such as Chardonnay.
- Do not overcook the shrimp; they should be opaque and tender.
- Serve immediately to enjoy the sauce at its best.
- Can be paired with linguine or angel hair pasta for a complete meal.
- Butter should be softened to melt smoothly into the sauce.
