Move over Red Lobster. This copycat recipe has you beat

Shrimp Scampi is a delightful dish that brings a touch of coastal elegance to our Midwestern home. It's inspired by the famous Red Lobster version, known for its garlic butter sauce and tender shrimp. This recipe is perfect for a special family dinner or when you want to treat your loved ones to something extraordinary.

Shrimp Scampi pairs wonderfully with fresh, warm garlic bread to soak up the buttery sauce. A simple green salad with a light vinaigrette also complements the richness of the dish. For a heartier meal, serve it over a bed of al dente linguine or angel hair pasta.

Servings: 4 servings

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons olive oil
5 cloves garlic, minced
1/4 cup white wine or chicken broth
1/4 cup lemon juice (about 2 lemons)
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional)

1. In a large skillet, melt the butter and olive oil over medium heat.

2. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to brown it.

3. Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes.

4. Cook the shrimp until pink and opaque, about 2-3 minutes per side.

5. Remove the shrimp from the skillet and set aside.

6. Pour the white wine (or chicken broth) and lemon juice into the skillet, and bring to a simmer. Let it cook for a couple of minutes to reduce slightly.

7. Return the shrimp to the skillet and toss to coat in the sauce.

8. Sprinkle with fresh parsley and, if desired, grated Parmesan cheese.

9. Serve immediately with your preferred sides and enjoy!

For a healthier twist, you can use whole wheat pasta or zoodles (zucchini noodles) instead of traditional pasta. If your family enjoys a bit more heat, increase the red pepper flakes to 1 teaspoon. For a non-alcoholic version, stick with the chicken broth instead of white wine. Picky eaters might appreciate a milder version, so reduce the garlic to 2 cloves if needed.