fbpx

ADVERTISEMENT

ADVERTISEMENT

FAMOUS RED LOBSTER SHRIMP SCAMPI

WANT TO SAVE THIS RECIPE?

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Category: Main Course

Cuisine: Seafood

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic, finely chopped
  • 1 1/2 cups white wine (some prefer sweet wine)
  • 1/2 fresh lemon, Juice only
  • 1 teaspoon Italian seasoning
  • 1/2 cup softened butter
  • 1 tablespoon parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Sauté the Shrimp:
    • In a skillet, heat the pure olive oil over medium heat.
    • Sauté the finely chopped garlic until it becomes tender.
    • Add the peeled and deveined large shrimp to the skillet and cook until they turn just pink, about 2-3 minutes. Be careful not to overcook, as they will continue cooking in the oven.
  3. Arrange the Shrimp:
    • Remove the cooked shrimp from the skillet and arrange them in a baking dish.
  4. Prepare the Scampi Sauce:
    • In the same skillet, add the white wine, lemon juice, and Italian seasoning.
    • Bring the mixture to a boil and simmer for 7-10 minutes or until it reduces by half.
  5. Add Butter and Finish the Sauce:
    • Slowly add chunks of the softened butter to the skillet, stirring well to incorporate it into the sauce.
    • Once all the butter is melted, pour the scampi sauce over the shrimp in the baking dish.
  6. Season and Bake:
    • Sprinkle the shrimp with chopped parsley and grated Parmesan cheese.
    • Season with salt and black pepper to taste.
    • Bake the shrimp in the preheated oven for about 10-12 minutes or until the shrimp are cooked through, and the cheese is melted.
  7. Serve:
    • Remove the dish from the oven and let it cool for a few minutes before serving.

Enjoy your delicious Famous Red Lobster Shrimp Scampi!

WANT TO SAVE THIS RECIPE?

ADVERTISEMENT

Leave a Comment