Red Lobster Shrimp Scampi recipes
This recipe delivers a classic Red Lobster-style Shrimp Scampi, featuring succulent shrimp bathed in a rich, buttery, garlic-infused white wine sauce. It's a quick and elegant main course, perfect for a satisfying lunch or dinner.
Equipment
- 1 Large Saute Pan Preferably stainless steel or cast iron for even heat.
- 1 Cutting Board
- 1 Chef's knife
- 1 Whisk
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 cup white wine
- 1/2 cup unsalted butter
- 3 teaspoons minced garlic
- 1 pound shrimp
Instructions
- Pat the shrimp dry with paper towels; this helps them sear better.
- In a large sauté pan, melt the unsalted butter over medium heat.
- Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to brown it.
- Pour in the white wine and bring to a gentle simmer, allowing it to reduce slightly for 2-3 minutes.
- Increase the heat to medium-high and add the shrimp to the pan in a single layer.
- Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque, ensuring not to overcook.
- Stir the sauce gently to coat all the shrimp.
- Remove from heat immediately.
- Taste and adjust seasoning if needed, though with butter and wine, it's often perfect as is.
- Serve hot, perhaps with crusty bread for dipping or over pasta.
Notes
Quality ingredients are paramount for scampi. Use fresh, high-quality shrimp, preferably peeled and deveined with tails on for presentation. The white wine should be dry; a Sauvignon Blanc or Pinot Grigio works beautifully, lending acidity and depth. Be mindful not to overcook the shrimp, as it can become rubbery. It cooks very quickly, typically just 2-3 minutes per side until pink and opaque. For an elevated flavor, finish the dish with a squeeze of fresh lemon juice and a generous sprinkle of fresh chopped parsley or chives, adding brightness and aromatic notes. A touch of red pepper flakes can introduce a subtle heat, if desired.