Red Lobster Shrimp Scamp

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb large shrimp, peeled and deveined

4 tablespoons butter

1 tablespoon olive oil

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes (optional, for heat)

1/4 cup white wine (or chicken broth for non-alcoholic version)

1 tablespoon lemon juice

1/4 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped

Grated Parmesan cheese, for garnish (optional)

Lemon wedges, for serving

Cooked angel hair pasta (optional, if serving over pasta)

 

Instructions:

1. Prep Shrimp: Pat the shrimp dry and season lightly with salt and pepper.

2. Cook Garlic: In a large skillet over medium heat, melt butter and olive oil together. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant (don’t brown the garlic).

3. Cook Shrimp: Add the shrimp to the skillet in a single layer. Cook about 2 minutes per side, or until pink and opaque. Be careful not to overcook.

4. Deglaze Pan: Add white wine and lemon juice, scraping up any bits from the bottom of the pan. Let simmer for 2–3 minutes to slightly reduce.

5. Finish: Sprinkle with parsley, taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

6. Serve: Garnish with Parmesan cheese (optional) and serve immediately over angel hair pasta, rice, or with crusty bread.