This is the easiest and tastiest way to eat shrimp. To me, there is nothing better than garlic shrimp with lemon and butter sauce.
Red Lobster shrimp scampi recipe is one of the most searched recipes on the web, and there’s a reason for that. Once you start to fry the garlic and the aroma fills your kitchen, you’re hooked.
This famous Red Lobster shrimp scampi is so easy. You can make it any night of the week, and it is so delicious, you can make it for date night or when having company. I bet garlic shrimp scampi Red Lobster will be one of your favorites too.
How To Make Red Lobster Shrimp Scampi?
- Heat a large cast-iron skillet on medium-high heat. Add ½ tablespoon of olive oil and wait for it to get hot. Throw in the shrimp. Cook them for no more than two minutes on each side. Transfer to a plate.
- Using the same skillet, heat the remaining tablespoon of olive oil and saute the minced garlic for about a minute.
- Pour in the white wine, lime juice, Italian seasoning, and red pepper flakes. Bring to a boil and cook until ¾ of the liquid has evaporated.
- Reduce heat to low and add the butter. Swirl the skillet until the butter has melted. Add the chopped parsley and season with salt and pepper.
- Return the shrimp to the skillet and heat just until the shrimp are heated through, about a minute. Serve with Parmesan cheese on top.
How Do You Reheat Red Lobster Shrimp Scampi?
You can use the oven, a skillet, or the microwave. If you are using the oven, place the shrimp in an oven-safe dish along with any leftover sauce. Cover the dish with foil and place in the preheated oven (275 F), and cook until warm, about 8 – 10 minutes.
If using a skillet, make sure the skillet is hot before adding the shrimp and sauce and cook them for about 3 minutes. I would suggest adding a bit of water to prevent the shrimp from drying out and not to cook them for more than 3 minutes.
Microwave: Place the shrimp and leftover sauce, if any, in a microwave-safe dish, add a tablespoon of water and cook for one minute. Keep adding 30 seconds at a time until heated through to prevent overcooking them.
- Before cooking the shrimp, make sure the skillet and the oil are hot. This way they will cook faster. Overcooked shrimp is not good.
- If you don’t like overly tart food, use only the juice of half a lime.
- Do not overcook the garlic. Don’t let it get brown, or it will become bitter.
- Do not boil the sauce once you have added the butter, or it might separate. You want a silky sauce.
- 1 lb shrimp, peeled and deveined
- 1 ½ tablespoons of olive oil
- 3 garlic cloves, minced
- 1 cup white wine
- Juice of one lime
- ½ teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- ½ stick of butter
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- ⅓ cup grated Parmesan cheese
- In a large cast-iron skillet, heat ½ tablespoon of olive oil and cook shrimp just until no longer pink, about 2 minutes on each side. Transfer shrimp to a plate
- Using the same skillet, heat the remaining tablespoon of olive oil and saute garlic for one minute. Add the Italian seasoning, red pepper flakes, white wine, and lime juice. Cook until reduced by ¾.
- Reduce the heat and add the butter, swirling the pan until it is completely melted. Add the chopped parsley, salt, and pepper to taste
- Return the shrimp to the pan. Cook on low until the shrimp are heated through. Serve with Parmesan cheese on top