There’s a million ways to cook shrimp, I tried many and I can tell you that this recipe over here is one of the best I’ve tasted! I made this for dinner last night, my husband and I really enjoyed it! Check it out, I hope you like it.
Growing up, my family loved to hit up Red Lobster. Red Lobster is famous for cheddar biscuits, shrimp scampi and bringing seafood to the Midwest. Who wouldn’t love it.
My favorite thing on the menu was the shrimp scampi. Not a traditional scampi, but a scampi inspired dish that was pure shrimp and no noodles. The other day my Father asked me if I could recreate it. I accepted the challenge and here it is.
There’s a million ways to cook shrimp, I tried many and I can tell you that this recipe over here is one of the best I’ve tasted! I made this for dinner last night, my husband and I really enjoyed it! Check it out, I hope you like it.
Ingredients
1 pound medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine (I use chardonnay)
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese.
Directions
Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside. Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese.
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