Copycat Red Lobster Shrimp Scampi

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1/3 cup dry white wine (or chicken broth)
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons chopped fresh parsley
• Cooked pasta or crusty bread, for serving
• Lemon wedges, for garnish

Instructions

1. 1

   In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.

2. 2

   Add the minced garlic and sauté for about 1 minute until fragrant, stirring often so it doesn’t brown.

3. 3

   Add the shrimp in a single layer and season with salt, pepper, and red pepper flakes. Cook for 1–2 minutes per side, or until shrimp are just pink and opaque. Remove shrimp from the pan and set aside.

4. 4

   Add white wine (or chicken broth) to the skillet and bring to a simmer. Scrape up any bits from the bottom of the pan and let the wine reduce slightly for about 2 minutes.

5. 5

   Stir in the remaining 2 tablespoons of butter and lemon juice. Once melted and combined, return the cooked shrimp to the skillet and toss to coat.

6. 6

   Remove from heat, sprinkle with chopped parsley, and serve immediately over pasta, with crusty bread, or as-is with lemon wedges.