Alright, let’s get down to business and make this here shrimp thingy, like them fancy folks at that Red Lobster place. I ain’t no chef, mind you, but I can cook up a storm when I gotta. This here recipe, it ain’t rocket science, just good eatin’.
First off, you gotta get yourself some shrimp. Not just any shrimp, mind you. Them peeled ones, the ones that are already naked and ready to go. Big ones are better, more to chew on, you know? I like to get a good pound or two, ‘cause folks around here, they eat like they ain’t seen food in a week.
Next up, butter. Lots of it. Don’t be stingy now. Real butter, the kind that melts all nice and smooth. Margarine? Pshaw! That stuff ain’t fit for nothin’ but greasin’ the pans. We need about half a stick, maybe more, depends on how rich you wanna be.
- Shrimp – Get the peeled ones, about a pound or two.
- Butter – Real butter, half a stick or more.
- Garlic – Lots of it, minced up real fine.
- White cooking wine – Just a splash, don’t get drunk now.
- Lemon juice – For a little zing.
- Italian seasoning – You know, the stuff in the little jar.
- Parmesan cheese – The grated kind, for fancy-fying it up.
Now, for the flavor. Garlic, that’s the ticket. Lots of it. Chop it up real fine, or smash it, whatever works. The more the merrier, I always say. And then, a splash of that white cooking wine. Don’t go overboard now, we ain’t trying to get tipsy, just want a little somethin’ somethin’ to make it taste good. A squirt of lemon juice, too. Gives it a little zing, you know?
Then comes that Italian seasoning. You know, that stuff in the little jar? Yeah, that’s the one. Sprinkle some of that in there. Don’t measure it, just eyeball it. Cooking ain’t about being precise, it’s about feelin’ it. And last but not least, some of that fancy Parmesan cheese. The grated kind. Sprinkle that on top, makes it look all pretty and tastes good too.
Okay, now let’s put it all together. Melt that butter in a big pan, a skillet, they call it. Throw in the garlic, let it sizzle a bit, but don’t burn it. Burnt garlic tastes like… well, burnt garlic. Then toss in the shrimp. Cook ‘em till they turn pink, that’s how you know they’re done. Don’t overcook ‘em, or they’ll be tough as shoe leather.
Pour in a little bit of that wine, let it bubble up. Then squeeze in some lemon juice, and sprinkle in that Italian seasoning. Stir it all up good, make sure everything is coated in that buttery, garlicky goodness. And finally, sprinkle on that Parmesan cheese. Let it melt just a little, and then, voila! You got yourself some shrimp scampi, just like them fancy folks at Red Lobster.
Serve it up with some rice, or some pasta, or just eat it straight out of the pan, I ain’t judgin’. It’s good eatin’, that’s all that matters. And don’t forget to sop up all that sauce with some bread, it’s the best part! This here recipe is simple enough for anyone to make, even a blindfolded monkey could do it. So go on, give it a try. You won’t be disappointed.
Now, I ain’t no photographer, so I ain’t got no fancy pictures to show you. But trust me, it looks as good as it tastes. And if you don’t like it, well, more for me! This shrimp scampi, it’s a crowd-pleaser, a belly-filler, and a heart-warmer. It’s the kind of dish that brings folks together, makes ‘em smile, and makes ‘em say, “More, please!”
And that, my friends, is all there is to it. Easy peasy, lemon squeezy. Now go on, get cookin’! And don’t forget to lick the plate clean.
This here shrimp thingy, it’s a good meal. I make it often. My grandbabies they love it. They always come to my house and ask me make this. Its not hard to make and it tastes so good. I know you’ll like it too.
Tags: Red Lobster Shrimp Scampi, Copycat Recipe, Shrimp Scampi Recipe, Easy Seafood Dinner, Garlic Butter Shrimp, Italian Shrimp, Restaurant Style Recipe
