Description
A classic copycat version of Red Lobster’s shrimp scampi featuring garlic butter, white wine, lemon, and tender sautéed shrimp.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 tbsp butter
- 4 garlic cloves, minced
- 1/2 cup white wine (or chicken broth)
- 1 tbsp lemon juice
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until just pink. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant.
- Pour in white wine and simmer for 2–3 minutes to reduce slightly.
- Stir in lemon juice and crushed red pepper flakes.
- Return shrimp to the skillet and toss to coat in the sauce.
- Cook 1–2 more minutes, then remove from heat and sprinkle with parsley and Parmesan if using.
- Serve immediately with pasta, crusty bread, or rice.
Notes
- Use chicken broth instead of wine for an alcohol-free version.
- Don’t overcook the shrimp—they become rubbery quickly.
- Add extra butter for a richer restaurant-style sauce.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sauté
- Cuisine: American