This Famous Red Lobster Shrimp Scampi seasoned to perfection with lemon juice, garlic, Italian seasoning and parmesan cheese.
Tangy, garlicky, and a bit creamy and spicy, this Red Lobster Shrimp Scampi recipe is my go-to meal when I want to spoil myself or my family.
The broth that results is so good with crusty homemade bread. You will want to soak up every last bit of it.
The trick is to cook the shrimp for just a few minutes to keep them fresh and not mushy, remove them, make the sauce (broth) and return them to the pan to heat them again a bit.
This is an absolutely wonderful meal. You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!
Well, this depends on you. If you don’t mind peeling and deveining shrimp, by all means, by the whole and freeze the skins for later use in soups and broths.
They have a ton of flavor. I sometimes feel lazy, so I like to buy peeled and deveined shrimp.
If you are feeding a crowd, maybe small to medium-sized shrimp is the way to go, but I would highly recommend using large shrimp if you’re cooking for two.
I know a lot of people think shrimp scampi should be made using small shrimp. I like mine large.
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