Red Lobster Shrimp Scampi

Tis the season for entertaining, and just in time for the New Year's celebrations, many of our readers have requested a reprint of the recipe for Red Lobster Shrimp Scampi. Since we aim to please, following is the copycat recipe we posted earlier for Red Lobster Shrimp Scampi:

Many people argue that Red Lobster makes THE absolute best shrimp scampi recipe this side of the Atlantic, and after many shrimp scampi taste tests from various restaurants, we had to agree, and subsequently published a Red Lobster garlic shrimp scampi recipe in an earlier post.

But now many of our time-pressured, kitchen-phobic readers have written to us requesting options for an easy shrimp scampi recipe, so we did our research again and came up with this copycat recipe for Red Lobster Shrimp Scampi.

This easy shrimp scampi recipe can be accompanied by pasta if serving as a main meal instead of a shrimp appetizer.

Red Lobster Shrimp Scampi

1 cup White Wine (preferably a Chablis)
1/2 cup unsalted Butter
3 tablespoon minced Garlic
1 tablespoon finely chopped fresh parsley
1 pound Shrimp, peeled and deveined
salt & pepper, to taste
1/2 cup freshly grated parmesan cheese (if desired as garnish)

Combine the butter, wine, garlic and shrimp in a pan. Bake in a 350 degree F oven for about 6 to 7 minutes, or until the shrimp turn pink. Be careful not to overcook the Shrimp. Add parsley and season with salt and pepper, to taste. Garnish with parmesan cheese if desired. Serve.

As an appetizer, approximately 21-25 pieces of extra-large shrimp per pound, 26-30 pieces of large shrimp per pound, 31-40 pieces of medium shrimp per pound.
Makes 4 servings if served as a main course.

Enjoy!

For more great shrimp appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net