Famous Red Lobster Shrimp Scampi
photo by Ashley Cuoco 
- Ready In:
- 28mins
- Ingredients:
- 9
- Serves:
ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon pure olive oil
- 2 tablespoons garlic, finely chopped
- 1 1⁄2 cups white wine, I use chardonnay
- 1⁄2 fresh lemon, Juice only
- 1 teaspoon italian seasoning
- 1⁄2 cup softened butter
- 1 tablespoon parsley
- 1⁄2 cup grated parmesan cheese
directions
- Heat cast iron skillet and add olive oil.
- Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
- Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
- Add white wine, and lemon juice.
- Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
- Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
- Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
- Sprinkle with grated Parmesan Cheese.
Questions & Replies
- Does the shrimp need to be thawed or can it be frozen?Â
- I dont have a cast iron skillet, so do i just use my t-fal & wat size?Â
- how do you make shrip scampi?Â
- No cast iron skillet...what can I use in place of?.. Also says feeds 4 but I can't find a suggested serving size. Making as a side dish to lobster tail & crab legs so I don't want too much. Cooking for 2.Â
- Made scampi with recipe but the shrimp turned out tough. Can you tell me why?Â
Reviews
- My wife found the true Red Lobster Shrimp Scampi recipe and this is not it... there is a missing ingredient. A package of ranch dressing mix added to the scampi sauce.Â
- I love this recipe. Will definitely use it again and again. It is so easy to make. I even used steamed shrimps. I cut the wine in half and used water instead. Also, do not use California Chardonnay, they taste oakey. I used a Chilean wine.Â
- You certainly put more work into this than Red Lobster! I worked there as a manager about 8 years ago so things might have changed. No butter was ever used. It was butter flavored oleo from a jug, a bit of seasoning and placed in individual metal cooking pans and put in the cooler to be used within 48 hours.<br/>This looks MUCH better.Â
- Â
- Awesome! Being a former employee of red lobster, I have to admit it tastes just like theirs! Very easy to make, and the family loved it. I will definitely be using lobster and crab next!Â
Tweaks
- I put everything as the directions said, but also added my special spices (can't tell.lol). But did add #Walker&Sons #slapya mama cajun seasoning.Â
- Here is a pic of my finished product. My tweaks are in my comment below.Â
- Used basil and Mrs. Dash in place of Italian Seasoning.Â
- I agree with Michael B. The Italian seasoning is too much maybe just a pinch.Â
- Left out white wine (didn't have any) and decreased cheese by 1/4 cup.Â
