This is an updated version of a recipe I posted in August.
This is my attempt at trying to duplicate a shrimp scampi dish we had recently in S. Louisiana. I took parts of 3 different recipes & this is what I came up with. The original recipe we ate had a lot of sauce which I'm not sure how to prepare yet. It was a thin sauce that wasn't just butter. It's pretty darn good!!
- 2 TB olive oil
- 1 to 1 1/2 lbs large shrimp, peeled & deveined
- Salt & pepper, to taste
- 2 large or 3 regular size garlic cloves, minced
- 1/4 to 1/2 tsp red pepper flakes
- 1 TB Italian seasoning
- 2/3 cup grated Parmesan cheese
- 1/2 lemon, juiced & zested, about 3 tsp juice
- 1/2 cup white wine
- 1 stick butter
- 1/4 cup chopped parsley
Heat oil in a large skillet over medium-high heat. Add shrimp; season with salt & pepper. Add garlic, red pepper flakes, & Italian seasoning. Sauté for 2 to 3 minutes, until the shrimp starts to turn pink & the garlic becomes fragrant. Add cheese, lemon juice, zest, & white wine. Bring to a boil & reduce for 2 to 3 minutes. Whisk in butter, then add parsley.