Are you a seafood lover? I am, and there is nothing more delicious to me than the smell of garlic and shrimp. I love it. And add to that white wine, lime juice, butter, a few Italian spices, fresh parsley, and red pepper flakes, and I’m in seafood heaven! Oh wait, I forgot about the Parmesan cheese on top
Tangy, garlicky, and a bit creamy and spicy, this Red Lobster Shrimp Scampi recipe is my go-to meal when I want to spoil myself or my family.
The broth that results is so good with crusty homemade bread. You will want to soak up every last bit of it.
The trick is to cook the shrimp for just a few minutes to keep them fresh and not mushy, remove them, make the sauce (broth) and return them to the pan to heat them again a bit.
This is an absolutely wonderful meal. You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!
Ingredients
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
4 garlic cloves, finely minced
1 ½ cups dry white wine
Juice of 1 lime
1 teaspoon of Italian seasoning
½ teaspoon of red pepper flakes
6 tablespoons of butter
2 tablespoons fresh parsley, finely chopped
½ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Heat the olive oil and cook the shrimp for two minutes on each side on medium heat. Do not over-cook the shrimp, or they will come out mushy. You want fresh and firm shrimp with a bite to them. Over-cooking makes them soft and not good!
Remove the shrimp and add the minced garlic to the skillet. There will be some bits and pieces of shrimp stuck to the bottom of the skillet. This is ok. Cook the garlic just for a couple of minutes. If you feel you need to add a bit more oil, do so.
Do not brown the garlic, or it will become bitter. After a couple of minutes, add the white wine and lime juice. Scrape the bottom of the skillet. A lot of flavors are in those bits and pieces stuck there. Cook it until reduced by half.
Add the Italian seasoning and red pepper flakes. They need to cook for a bit to release their flavor, just a couple of minutes more.
Reduce the heat to low, let the skillet cool down a bit and when the wine stops boiling, add the butter. If you add the butter to a very hot mixture, the solids in the butter will separate. We want a silky-smooth broth. Let the butter melt and incorporate it into the wine mixture.
Return the shrimp and their juices to the skillet. Add the chopped parsley and Parmesan cheese, let everything heat through and serve immediately while still hot.