SUBMITTED BY Mary Brentnall
Red Lobster Shrimp Scampi
1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
(For a little kick, I add crushed chilies)
1 1/2 cups white wine
1/2 fresh lemon, juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese * *
Heat skillet; add olive oil.
Add shrimp; cook a few minutes till done. Remove & set aside.
Lower heat to medium; add garlic (and crush chilies if using); saute 2-3 minutes.
Add white wine and lemon juice.
Cook until liquid is reduced by half then add Italian seasoning.
Reduce heat to low then add butter.
Add shrimp, add parsley and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese.
* * I prefer Mozzarella or Jack cheese; melt under broiler.
While I’ve tossed it with pasta a few times, we prefer it as an appetizer –
with fresh sliced baguette or bread of your choice. The sauce is really tasty
and you can adjust any of the ingredients to your taste
Red Lobster Shrimp Scampi
1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
(For a little kick, I add crushed chilies)
1 1/2 cups white wine
1/2 fresh lemon, juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese * *
Heat skillet; add olive oil.
Add shrimp; cook a few minutes till done. Remove & set aside.
Lower heat to medium; add garlic (and crush chilies if using); saute 2-3 minutes.
Add white wine and lemon juice.
Cook until liquid is reduced by half then add Italian seasoning.
Reduce heat to low then add butter.
Add shrimp, add parsley and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese.
* * I prefer Mozzarella or Jack cheese; melt under broiler.
While I’ve tossed it with pasta a few times, we prefer it as an appetizer –
with fresh sliced baguette or bread of your choice. The sauce is really tasty
and you can adjust any of the ingredients to your taste
If you enjoyed this article, please consider sharing it!
