Red Lobster Shrimp Scampi

[JanetRose]

Going to make this weekend and toss with some pasta....I'm hoping it tastes just like Red Lobster's....

1 cup white wine
1/2 cup unsalted butter do not use margarine
3 teaspoons minced garlic
1 pound shrimp, peeled and deveined

Combine all ingredients to coat shrimp. Place in a baking dish. Bake at 350 degrees F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

 

[lynxstch]

Going to make this weekend and toss with some pasta....I'm hoping it tastes just like Red Lobster's....

1 cup white wine
1/2 cup unsalted butter do not use margarine
3 teaspoons minced garlic
1 pound shrimp, peeled and deveined

Combine all ingredients to coat shrimp. Place in a baking dish. Bake at 350 degrees F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

Sounds good, don't forget to make some of their cheddar garlic biscuits to go with it (they have a mix available at the store now) or you can use this recipe that's my 'go to ' one when I have a craving, lol

Red Lobster Cheddar Bay Biscuits

Recipe Type: Bread
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Red Lobster Cheddar Bay Biscuits


Ingredients
2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
4 tablespoons (1/2 stick) butter
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning

Instructions

Preheat the oven to 350 degrees F. Mix together the Bisquick, water, and grated cheese. Pat or roll out the dough to 3/4-inch thick. Cut the biscuits with a cutter and place in a baking pan. Bake for 8 to 10 minutes, until the tops are golden brown.

While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning. After you remove the biscuits from the oven, brush the tops with the seasoned butter and serve immediately.

 

[wiigirl]

Yum!

 

[Ran]

that's a lot of wine for a pound of shrimp. the recipe looks incomplete.

 

[snapppyd]

I would also add a lot of fresh parsley and some ground black pepper

 

[lakelandgal70]

It will probably taste better than Red Lobsters. I was there last week and had some and it tasted like dish water. Can't explain it but ewww. Only thing I would tweak with this is put more garlic. Like 5 cloves hahahaa

 

[mrodgers]

It will probably taste better than Red Lobsters. I was there last week and had some and it tasted like dish water. Can't explain it but ewww. Only thing I would tweak with this is put more garlic. Like 5 cloves hahahaa

Yup, more garlic and fresh cloves. I would saute the garlic in the butter, then toss the rest in the pan and cook it that way. It's pretty much a basic shrimp scampi recipe.

I hate peeling and deveining the shrimp...

 

[The Mystery Machine]

that's a lot of wine for a pound of shrimp. the recipe looks incomplete.

Agree with that.

I just did a 1lb shrimp scampi in a pan on the stove and I used 1/4c wine, salted butter, a dash of olive oil, garlic about 1 tsp., (probably could have done 2tsp.). I flipped the shrimp constantly with tongs so it would cook evenly.

Once it was done and off the heat, I added in a tsp of fresh lemon juice before serving. You can also add some chopped parsley on top if you like that too.

 

[soccerdad72]

that's a lot of wine for a pound of shrimp. the recipe looks incomplete.

Maybe the wine is for the chef, not the recipe?

 

[Ran]

Maybe the wine is for the chef, not the recipe?

in that case it should read 1 cup of bourbon or possibly Grand Marnier

 

[tina.tina]

Darn it! Now I want Red Lobster and I just blew the gift card we got for Christmas taking the kids to Olive Garden because they begged.

I guess I'll be heading for Sam's for more Cheddar biscuit mix.

 

[Topper]

that's a lot of wine for a pound of shrimp. the recipe looks incomplete.

The entire recipe is off. I'm not surprised considering.

 

[shoney]

I agree that the recipe looks incomplete.

Here is another one that I found with a quick google search...

http://www.food.com/recipe/famous-red-lobster-shrimp-scampi-393523

I really don't know RL's shrimp, but this looks more realistic.

enjoy!

 

[Wishing on a star]

Why are people having a problem with the wine.

The recipe link just above calls for even MORE wine.

IMHO, there might be different kinds of shrimp scampi.

If you don't prepare it in all the wine and butter, etc... You just have sauted shrimp????

Don't think I am a Red Lobster fan... But I love seafood...
Shrimp Scampi sounds good right now!

 

[minnie mum]

I don't have a problem with the amount of wine in the original recipe. But I do mine on the stove top, so when the wine hits the very hot pan, half of it is gone very fast.

The second recipe (in the link) calls for three times that amount.

My recipe is very similar to the one in the link, however. With only a splash of wine. It's just so darn good on pasta- it's DHs favourite.

Time to head to the sink and start peeling.

 

[shoney]

Why are people having a problem with the wine.

The recipe link just above calls for even MORE wine.

IMHO, there might be different kinds of shrimp scampi.

If you don't prepare it in all the wine and butter, etc... You just have sauted shrimp????

Don't think I am a Red Lobster fan... But I love seafood...
Shrimp Scampi sounds good right now!

I posted the link. I don't have a problem with the amount of wine in the original, but it does seem to lack ingredients....seasoning, lemon, etc.

 

[lizabu]

I posted the link. I don't have a problem with the amount of wine in the original, but it does seem to lack ingredients....seasoning, lemon, etc.

I think the cooking method seems weird too. If you do it in a sauté pan the wine is going to reduce down. Baking it in the oven like that...I'm not sure. It's like braising the shrimp which is unusual.

 

[Ran]

Wishing on a star: Why are people having a problem with the wine.IMHO, there might be different kinds of shrimp scampi.

The recipe appears to me to be incomplete and it doesn't make much sense. I find it hard to believe that this is actually used by a restaurant. This is basically a not very good recipe for shrimp poached in wine.

There is no reduction or thickener so what you will end up with to pour over your pasta is a semi-hot greasy wine with hints of shrimp and garlic. The addition of wine should enhance the flavor of the shrimp and garlic not vice versa.

The other recipe above has other flavors added although I think that's an unnecessary amount of wine. The recipe in the OP does not.

There really is no classic recipe and it can be whatever you want it to be. The name itself is a misnomer as scampi is Italian for langostinos\prawns\shrimps. Shrimp scampi is just saying shrimp in two different languages akin to saying chicken poulet.

minnie mum: ...so when the wine hits the very hot pan, half of it is gone very fast.

yes the liquid evaporates as does all\most\some of the alcohol but the flavor doesn't evaporate it intensifies.

at any rate, just my opinon as a erstwhile professional foodie.