Red Lobster Shrimp Scampi

**Warning, this recipe is not cheap, and you must be 21 or older to make it...or at least buy the ingredients.**

1 cup white cooking wine
1/2 c unsalted butter
1 lb raw shrimp, peeled, de-veined
3 tsp minced garlic.

Melt butter and mix with other ingredients. Cover shrimp with butter sauce and bake at 350* for 6-7 minutes. Be careful not to over cook the shrimp (or they will get rubbery). Shrimp is done when it has turned pink.

The last few times we have made this recipe, we have been disappointed that we can feel a burning in our throat as we eat the shrimp...aka not all the alcohol burned off. So we had to keep cooking it until it did burn off, and then the shrimp was over-cooked and it all went to pot.


So. Tonight I made this recipe again and I swore not to get my husband or myself drunk off our shrimp scampi. We value our temple recommends. What I did tonight was melt the butter, we used salted butter (I think it flavors better), and wine in a sauce pan. I cooked it to about boiling, and then I simmered for a few minutes. We also added the garlic while simmering to get the flavor in the sauce. Pour the butter sauce over the shrip and put it in the oven un-covered.


We've used the pre-cooked shrim a few times, so you just have to watch it to know when it's done (because it's already pink). We put the shrimp in the oven for about 8 minutes. We knew it was done when we could open the oven door and not feel like we were walking into a bar. Seriously, if all the alcohol isn't cooked off it smells like a drunk. A very garlicy drunk.


Enjoy! Pin It