Description
This copycat Red Lobster shrimp scampi is my recreation of the scampi served by the familiar seafood restaurant known for lobster, crab legs, and shrimp. It comes together quickly, and is truly restaurant-worthy. It is especially nice served over angel hair pasta.
Ingredients
- 1 pound jumbo shrimp (12 to 16 per pound), peeled and deveined
- 2 tablespoons pinot grigio
- 1 tablespoon melted butter
- 2 teaspoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- pinch of salt
- 1 pinch crushed red pepper flakes
- 2 tablespoons shredded parmesan cheese
- chopped parsley, for garnish
- lemon wedges, for garnish
Directions
- Gather all ingredients. Preheat the oven’s broiler to 500 degrees F (260 degrees C).
- Place shrimp in a pinwheel fashion in an oven-safe dish, such as a glass pie plate.
- Stir pinot grigio, melted butter, lemon juice, garlic, salt, and crushed red pepper flakes together in a cup.
- Poor mixture over shrimp. Sprinkle Parmesan over shrimp.
- Broil until shrimp is pink and tails curl inward, about 7 minutes.
- Sprinkle with chopped parsley and serve with lemon wedges.
