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–+ servings

Red Lobster Shrimp Scampi

5 from 1 vote
Restaurant-quality shrimp sautéed in garlic butter sauce with white wine and lemon - ready in 30 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Seafood
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Pat shrimp dry. Season with salt, pepper, and 1 tsp Old Bay seasoning on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add shrimp and cook 2-3 minutes per side until pink and curled. Remove to a plate.
  4. Add minced garlic to the same skillet. Cook 1 minute until fragrant.
  5. Pour in white wine and lemon juice. Scrape up browned bits from bottom of pan with a wooden spoon.
  6. Bring to a boil, then reduce heat and simmer 5 minutes to reduce.
  7. Cut butter into chunks and add to pan along with remaining 1 tsp Old Bay. Stir until butter melts completely into the sauce.
  8. Return shrimp to skillet and toss to coat with sauce. Taste and adjust salt and pepper if needed.
  9. 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

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