Red Lobster Shrimp Scampi with Garlic Wine Butter Sauce
By Isabella Quinn
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Thirty minutes is needed to make this skillet shrimp scampi recipe for dinner. Pink shrimp are cooked in a mixture of white cooking wine, lemon juice, butter, garlic, and other ingredients. Shredded Parmesan cheese is also included. This recipe is an alternative to eating seafood at a restaurant on weeknights.
Olive oil is used to sauté shrimp over medium-high heat. Unsalted butter is used as the base for the sauce after the shrimp are removed from the pan. Minced garlic is sautéed in butter. White wine and lemon juice are added to the pan to deglaze and reduce. Italian seasoning is added to the pan for flavor, and the shrimp are returned to the pan. Parmesan cheese is added to the pan for flavor.
Cook the shrimp until pink and cooked through; taking the shrimp out of the sauce early helps prevent overcooking. Taking the shrimp out of the sauce early prevents additional cooking during the wine and lemon sauce cooking process. Reduce the wine and lemon sauce to half its original quantity for a thicker sauce instead of a thin one. Cook the garlic slowly to prevent bitterness.
Serve the shrimp with Parmesan cheese in a pan. Recipe directions recommend refrigerating leftover shrimp in an airtight container in the refrigerator and reheating it in a pan on low heat to avoid overcooking the shrimp. Do not freeze shrimp or sauce, as this will affect their texture.
Why we keep this one around
- Three or fewer ingredients are needed for a 30-minute or faster dinner because shrimp cook quickly on the stovetop; the sauce can be cooked in the same pan after the shrimp are removed.
- Uses just one skillet for cooking and other tasks involved in making the butter sauce to minimize dishwashing and help the butter sauce pick up flavors from the skillet.
- Saves cooking time by using peeled and deveined shrimp and minced garlic. Other ingredients, including wine and lemon juice and Italian seasoning, provide most of the flavor.
- Prevents overcooking shrimp by lifting them from the pan when they are pink and letting them return to the pan briefly after the sauce has cooked and thickened.
- Uses shrimp and other ingredients, such as butter, wine, garlic, lemon, and Parmesan cheese, listed on a shopping list rather than a marinade or other topping.
- Works well for a quicker seafood recipe because it includes Parmesan cheese as a seasoning step at the end of preparation but does not require additional equipment.
Ingredients
- •1 lb uncooked peeled and deveined shrimp
- •1 tbsp olive oil
- •6 tbsp unsalted butter
- •1 ¼ cups white cooking wine
- •4 tsp minced garlic
- •½ lemon lemon juice (juice from half a lemon)
- •1 tsp Italian seasoning
- •grated Parmesan cheese (as desired, for garnish)
- •parsley (optional, for garnish)
Instructions
- 1
Heat the olive oil in a skillet over medium-high heat.
- 2
Add the shrimp and sauté until thoroughly cooked and pink.
- 3
Remove the shrimp from the skillet and set aside.
- 4
Lower the heat and melt the butter in the skillet.
- 5
Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- 6
Pour the white cooking wine and lemon juice into the skillet.
- 7
Cook, stirring occasionally, until the liquid has reduced by half.
- 8
Sprinkle the Italian seasoning over the sauce.
- 9
Return the shrimp to the skillet and toss to coat in the sauce.
- 10
Sauté for 1 to 2 minutes to integrate the flavors.
- 11
Remove the skillet from the heat and garnish with grated Parmesan cheese to taste.
- 12
Garnish with parsley, if desired, before serving.
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