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RED LOBSTER SHRIMP SCAMPI RECIPE

RED LOBSTER SHRIMP SCAMPI RECIPE

If you like seafood like me, you probably also like the smell of shrimp mixed with garlic. All it needs is a little more lime juice, red pepper flakes, butter, white wine, and a couple Italian spices to be absolutely delicious! Not to forget the parmesan of course.

RED LOBSTER SHRIMP SCAMPI RECIPE

RED LOBSTER SHRIMP SCAMPI COPYCAT

This red lobster shrimp recipe is my favorite for those times I want to treat my family along with myself. It’s perfectly creamy, full of garlic, with the right amount of spice and zest.

You can also enjoy the broth leftover from this recipe with some crunchy homemade bread, it’s so tasty and savory.

To prevent your shrimp from getting mushy and make sure it stays fresh, only cook it for a couple of minutes, before taking them out and pouring in your broth, to then place them back in for a few.

You can enjoy this with some bread or poured on top of some pasta if that’s the method you prefer. Either way it’s so flavorful!

RED LOBSTER SHRIMP SCAMPI COPYCAT

WHAT TYPE OF SHRIMP TO USE

If you have the time, you might as well get them fresh, take the peels and veins out, without forgetting the head and tail. Take these and freeze them to use in broths and soups later.

These always pack a lot of flavors. But if you’re in a hurry, I would buy them clean and ready.

Keep the shrimp medium to small when it comes to size if you’re planning on feeding a group of people, but if you’re only making this for 2 people, big shrimp might be best.

Some say shrimp scampi is best with smaller shrimp, but I don’t exactly agree, I feel that it’s better when they’re big.

A couple of other good recipes I would recommend you try are Cajun Shrimp soup, and Olive Garden Shrimp Carbonara. You are sure to enjoy them if you like this one.

HOW TO MAKE RED LOBSTER SHRIMP SCAMPI

HOW TO MAKE RED LOBSTER SHRIMP SCAMPI

    1. Remove from heat. Put some olive oil to heat in a frying pan, then cook you shrimp in on each side for 2 minutes

    2. Throw in your chopped garlic and sear for just a few minutes.

    3. Now add your lime juice and white wine to simmer until it goes down by half. Sprinkle in your red pepper flakes and Italian seasoning.

    4. Turn the heat down to low and stir in the butter.

    5. Once melted, place the shrimp back into the pan and top with your parmesan and parsley.

HOW TO REHEAT RED LOBSTER SHRIMP SCAMPI

This recipe is usually a crowd favorite, but if you end up with leftovers, you can seal them in a container and keep them in your fridge for 2 days before warming them up for a couple of minutes in the microwave.

HOW TO REHEAT RED LOBSTER SHRIMP SCAMPI

TIPS AND VARIATIONS

    1. Important things: Shrimp doesn’t like to over-cook; it usually turns into mush. Searing in for 2 minutes on each side is plenty of time. Food tends to continue cooking after you turn the heat off. Another thing is to avoid burning the garlic. This causes the garlic to get bitter and affect the taste of your entire dish. If you pan is too dry, add a sprinkle of oil and only sear your garlic for 2-3 minutes.

    2. Ok, another important thing: To melt your butter, you need to turn the heat down beforehand. All the fat in the butter will start to separate if the pan is too warm. This is what decides if your sauce is going to turn out runny with fat particles sitting on top, or beautifully smooth and creamy.

    3. You can get creative with this dish by adding some olives, cherry tomatoes, fresh thyme, capers, or Dijon mustard. For a bit of tanginess, try vinegar or dill as well. Mix in a little heavy cream to make it perfect for a pasta meal.

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RED LOBSTER SHRIMP SCAMPI RECIPE

RED LOBSTER SHRIMP SCAMPI RECIPE

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

I love Seafood, and if you’re here that means you do too. Nothing is more appealing to me than the smell of shrimp and garlic. Add to that lime juice, white wine, butter, fresh parsley, a few Italian spices, and red pepper flakes, and the best part is parmesan cheese on top, you got yourself a seafood heaven.

Ingredients

  • 1 pound of shrimp (without peels and veins)
  • 1 tablespoon of olive oil
  • 4 minced garlic cloves
  • 1 and ½ cups of dry white wine
  • 1 lime juiced
  • 1 teaspoon of Italian seasoning
  • ½ teaspoon of red pepper flakes
  • 6 tablespoons of butter
  • 2 tablespoons of minced parsley
  • ½ cup of shredded parmesan
  • Pepper and salt

Instructions

  1. Put some olive oil over medium heat to warm up, and cook in the shrimp on each side for a couple of minutes. Take it out and cover it.
  2. Sear the chopped garlic in the same pan. Don’t be bothered by any leftover bits of shrimp clinging into the bottom of your skillet. If your pan is too dry, add a little more oil and cook the garlic for around 30 seconds.
  3. Add in your lime juice and white wine and simmer until it goes down by half.
  4. Season with red pepper flakes and Italian spices. Allow to cook for a few more minutes to blend the flavors.
  5. Turn the heat down to low and wait for the pan to cool down before spooning in your butter. Melt and stir into the broth mix.
  6. Place your shrimp back into the pan. Now sprinkle the grated parmesan and minced parsley on top, then let it get melty before enjoying it while it’s still warm.

Notes

  • Important things: do not over-cook your shrimp. Two minutes on each side is all it takes to cook shrimp. Remember food keeps on cooking even after removing it from the heat, and overcooked shrimp become mushy. Another important tip: do not burn the garlic. Burnt garlic is bitter and can ruin the whole dish. If you need to, add a bit more oil to the skillet and only cook garlic for a couple of minutes.
  • Ok, another important thing: when adding the butter, reduce the heat! If the skillet is too hot, the fat in the butter will separate. We want a silky-smooth broth. If the fat separates, you will have a very liquid broth with fat swimming on top.
  • If you want to do a variation on this dish, try adding sliced cherry tomatoes, capers, and olives for a more Mediterranean vibe, or Dijon mustard and fresh thyme for a French twist. Dill and vinegar make quite a difference as well! Add a bit of heavy cream, and you have a divine creamy shrimp sauce for pasta.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 197mgSodium: 1011mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 20g

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