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–+ servings

Red Lobster Shrimp Scampi

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

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