Famous Red Lobster Shrimp Scampi

Prepare everyone’s favorite dish at home – it’s economical and looks so chic without any effort!
It’s Friday night. I’m in a cold sweat and a murder class is going on right now. With Butters by my side, of course.

The mailman’s on his way, but I really should have done this instead.

I promise you – it’s not as hard as it looks. It’s quite the opposite, actually.

Look at this pool of butter and this crispy bread. If that’s not a salesman, then I don’t know what is.

I don’t care what it is. I’m cancelling the mailmen. It’s shrimp scampi night for sure.

Ingredients:

1 pound medium shrimp, peeled and deveined.

Kosher salt and freshly ground black pepper to taste

1 tablespoon of olive oil

3 cloves of garlic, chopped

1 1/2 cups white wine

2 tablespoons of freshly squeezed lemon juice

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/2 cup unsalted butter, room temperature

2 tablespoons chopped fresh parsley leaves

1/4 cup freshly grated parmesan cheese

Itinerary :

Season the shrimp with salt and pepper to taste.

Heat the 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 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.

Add butter, 2 tablespoons at a time, stirring until melted and smooth.

Add shrimp and parsley; season with salt and pepper to taste.

Serve immediately, garnishing with parmesan cheese, if desired.

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