Red Lobster Shrimp Scampi Copycat
Make everyone’s favorite dish right at home – it’s budget-friendly and it looks so fancy without any of the hard work!
It’s Friday night. I have sweats on and a How to Get Away with Murder happening right now. With Butters by my side, of course.
Postmates is on its way, but I really should have just made this instead.
I promise – it’s not as hard as it looks. It’s the exact opposite really.
Just look at that pool of butter and that crusty bread. If that’s not a seller, then I don’t know what is.
Screw it. I’m canceling Postmates. It’s a shrimp scampi night for sure.
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 ½ cups white wine
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ cup unsalted butter, at room temperature
- 2 tablespoons chopped fresh parsley leaves
- ¼ cup freshly grated Parmesan
Season shrimp with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.
Stir in butter, 2 tablespoons at a time, until melted and smooth.
Sir in shrimp and parsley; season with salt and pepper, to taste.
Serve immediately, garnished with Parmesan, if desired.