"Recipe has no soul, You as the cook must bring soul to the recipe!"

RECIPES

Famous Red Lobster Shrimp Scampi

INGREDIENTS

1 lb. medium/large shrimp – peeled and deveined
1 Tbsp. olive oil
2 Tbsp. garlic – finely chopped (Add an extra clove if you love garlic!)
1 ½ cups dry white wine – See Notes for suggestions
½ fresh lemon – Juice only
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. dried thyme
½ cup softened butter
1 Tbsp. parsley
½ cup grated parmesan cheese
Salt and pepper to taste

DIRECTIONS

Heat olive oil in a large cast iron skillet over medium high heat.

Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.

When done, remove shrimp from skillet and set aside.

Add the garlic to the skillet, and cook for about 1 minute, stirring frequently.

Stir in the dry white wine and lemon juice. Raise the heat a bit and simmer until the liquid has reduced by half. Stir in basil, oregano, and thyme.

Lower the heat a bit and stir in butter, 2 Tbsp. at a time, until melted and smooth.

Return the shrimp and their juices to the skillet.

Add the chopped parsley and Parmesan cheese.

Serve immediately, garnished with more Parmesan, if desired.

NOTES

IMPORTANT REMINDERS: Don’t overcook the shrimp or it will be mushy. Be careful not to burn the garlic or the dish will have a bitter taste.

HOW TO SERVE: Aside from the initial cleaning

WINE: You will want to use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay

ADD–INS: Sliced cherry tomatoes, capers, and pitted Kalamata olives are fantastic in Shrimp Scampi. Add a splash of heavy cream to make a lovely creamy sauce.

TO SERVE: Angel hair pasta is a great accompaniment. Also, rice, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

STORING LEFTOVERS: If you have leftovers, transfer to an airtight container and keep in the fridge up to 3 days. To reheat, microwave for 1 minute then stir and microwave in 30 second increments until heated.

Print Friendly, PDF & Email

You may also like...

Leave a Reply

Your email address will not be published.