Name: Red Lobster-Style Shrimp Scampi (Better Than the Restaurant)
Ingredients: 1 lb (450g) large shrimp, peeled & deveined (tails on or off); ½ tsp salt; ¼ tsp black pepper; ¼ tsp red pepper flakes (optional); 6 tbsp (¾ stick / 85g) unsalted butter; 4–5 garlic cloves, minced; ½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc); 2 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley; Optional: 1 tbsp olive oil, lemon slices for garnish; Cooked angel hair pasta, linguine, or crusty bread

Ingredients

Scale

1 lb (450g) large shrimp, peeled & deveined (tails on or off)
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
6 tbsp (¾ stick / 85g) unsalted butter
4–5 garlic cloves, minced
½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Optional: 1 tbsp olive oil, lemon slices for garnish

For serving:

Cooked angel hair pasta, linguine, or crusty bread

Instructions

Prep shrimp: Pat shrimp dry. Season with salt, black pepper, and red pepper flakes.
Sauté shrimp: In a large skillet, melt 2 tbsp butter (and olive oil if using) over medium-high heat. Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque. Remove and set aside.
Make sauce: Reduce heat to medium. Add remaining 4 tbsp butter. Stir in garlic; cook 30–60 seconds until fragrant (don’t brown).
Deglaze: Pour in white wine and lemon juice. Simmer 2–3 minutes until slightly reduced.
Finish: Return shrimp to pan. Toss to coat in sauce. Stir in parsley.
Serve immediately over hot pasta or with bread for dipping. Garnish with lemon slices if desired.

💡 Pro Tips:
– Don’t overcook shrimp—they go from tender to rubbery in seconds!
– No wine? Substitute with low-sodium chicken broth + 1 tsp white wine vinegar.
– For extra richness, stir in 1–2 tbsp heavy cream at the end.

Prep Time & Nutrition (per serving, serves 4):