Red Lobster Shrimp Scampi Copycat Recipe – Restaurant Quality
Growing up, my family loved to hit up Red Lobster. Red Lobster is famous for cheddar biscuits, shrimp scampi and bringing seafood to the Midwest. Who wouldn’t love it. My favorite thing on the menu was the shrimp scampi. Not a traditional scampi, but a scampi inspired dish that was pure shrimp and no noodles. The other day my Father asked me if I could recreate it. I accepted the challenge and here it is.
Red Lobster Shrimp Scampi – Hacked!
Preheat the oven to 350 degrees Fahrenheit.
Peel and devein the shrimp. I like the tails on for presentation, but you can remove them if you wish.
Arrange shrimp into a single layer in two shallow baking dishes approximately 4 inches by 5 inches. Any shallow oven safe dish will work. You may have to use less or more shrimp depending on the size.
In a saute pan over medium/high heat add the oil and garlic. Saute the garlic for 2-3 minutes until it just starts to brown. The picture has a tad bit of parsley in it, due to the remnants on the cutting board.
Add the white wine and freshly squeezed lemon juice.
Bring to a boil and then lower the heat and simmer. Reduce about half way.
Remove from the heat and add the clarified butter, salt, pepper, parsley and Parmesan cheese.
Ladle the liquid over the shrimp. Fill until the shrimp are just barely covered.
Place in a preheated 350 degree oven and bake for 7 to 12 mins until the shrimp turn pink. The time will depend on the size of shrimp.
If you want to have the shrimp slightly browned, transfer them to a hot broiler for 30 seconds before serving.
Eat and enjoy!
Red Lobster Shrimp Scampi - Hacked!
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and devein the shrimp. I like the tails on for presentation, but you can remove them if you wish.
- Arrange shrimp into a single layer in two shallow baking dishes approximately 4 inches by 5 inches. Any shallow oven safe dish will work. You may have to use less or more shrimp depending on the size.
- In a saute' pan over medium/high heat add the oil and garlic. Saute' the garlic for 2-3 minutes until is just starts to brown.
- Add the white wine and freshly squeeze lemon juice. Bring to a boil and then lower the heat and simmer. Reduce till about half.
- Remove from the heat and add the clarified butter, salt, pepper, parsley and Parmesan cheese.
- Ladle the liquid over the shrimp. Fill till the shrimp are just barely covered.
- Place in a preheated 350 degree oven and bake for 7 to 12 mins until shrimp turn pink. The time will depend on the size of shrimp.
- If you want to have the shrimp slightly browned, transfer them to a hot broiler for 30 seconds before serving.
- Eat and enjoy!
Notes
This recipe was perfect in my book. We tried it first without the Parmesan cheese and the texture was just not there. After adding the cheese, it was a dead ringer. It is noted that we liked it best without the cheese, but the cheese was added to the recipe to get it as close as possible to the original as we could.
