I’ve been wanting to re-create a childhood favorite of mine for a while now. Red Lobster shrimp scampi was always my favorite thing to order on the menu when I was a kid and I’m so excited to share this recipe with you. Did I mention it tastes better than Red Lobster? Let’s make it!
Ingredients Needed To Make Red Lobster Shrimp Scampi
- Extra-large shrimp, peeled and deveined
- Salt and freshly cracked black pepper
- Old Bay Seasoning
- Olive oil
- White wine
- Lemon juice
- Butter (lots of it)
- Fresh parsley
- Grated Parmesan
- Season both sides of the extra-large shrimp with salt, pepper, and 1 teaspoon of Old Bay Seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Add shrimp and cook for 2 to 3 minutes on each side, turning them once with tongs. Set aside the cooked shrimp on a plate.
- Add the minced garlic to the skillet, and cook for 1 minute.
- Deglaze the pan with white wine and lemon juice. Scraping up the bits in the pan with a wooden or silicone spoon.
- Bring to a boil; reduce the heat and simmer for 5 minutes.
- Stir in the butter and 1 teaspoon Old Bay Seasoning until melted into the sauce.
- Add the shrimp back to the skillet and stir. Season with salt and black pepper to taste. Sprinkle with chopped parsley.
- Garnish with grated parmesan cheese and serve immediately.
- I am using Wild Caught Argentinean Raw Extra-Large Peeled & Deveined Frozen Shrimp in this recipe. Frozen shrimp tend to cost less than fresh shrimp.
- You can serve shrimp scampi with noodles, rice, asparagus, broccoli, or crusty bread.
- I like to keep the tails on for presentation but you can remove them before you cook the shrimp if you prefer.
- Pat dry the shrimp with a paper towel before adding them to the skillet. Any extra liquid will cause the shrimp to steam instead of sear.
- Leftovers will store in an airtight container in the fridge for up to 3 days.