How To Make The Best Red Lobster Shrimp Scampi In Virginia
December 6, 2023
Ashburn, VA: My father recently passed away. I miss him dearly.
As I’ve gotten older, I’ve realized my father was a unique man. He was warm, present, affectionate, and supportive in ways most men aren’t. When I was a kid, he was always happy to pick me up from school or parties. He took time to learn and perfect my favorite dishes. He would listen intently to me whine about my stupid friend drama. I really feel like he helped me to become a generally happy and secure adult.
When he passed away I went to stay with my mom. She is one of those women who cleans when she gets stressed out. I was at the house the day after the funeral. I sat down in my Dad’s recliner and watched TV. My mother was behind me cleaning an already spotless kitchen.
Between me sitting in the chair and her cleaning, she must have zoned out. She needed some help so she called out for my Dad. When he didn’t respond, she said his name louder because she thought I was him.
A split second later she broke into sobs. I matched her tear for tear. It was heartbreaking.
To honor him, the next day we made one of his favorite meals. Red Lobster Style Shrimp Scampi. It was his favorite restaurant. So when I was a kid, I got a job there and learned how to make a few of their dishes.
I hope you enjoy this recipe as much as he did.
- 1 pound medium shrimp, peeled and deveined
- Black pepper to taste
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 ½ cups white wine
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon Bald Buck Seasoning: Bold Taste (or Slow Burn for spicy)
- ¼ teaspoon dried thyme
- ½ cup unsalted butter, at room temperature
- 2 tablespoons chopped fresh parsley leaves
- ¼cup freshly grated Parmesan
- Season shrimp with black pepper to taste.
- Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, Bald Buck Seasoning and thyme.
- Stir in butter, 2 tablespoons at a time, until melted and smooth.
- Sir in shrimp and parsley; season with Bald Buck Seasoning, to taste.
- Serve immediately with whatever side of your choosing.
- Notice I do not use salt. This is for a reason. Shrimp (especially once frozen) contains a lot of sodium. Between the sodium filled shrimp and Bald Buck Seasoning, you will not need any additional salt.
- Red Lobster puts a unique seasoning on ALL their dishes. Through accident, I learned something pretty cool. Bald Buck Seasoning is not just as good as Red Lobster’s secret seasoning……….it’s better. BBQ Pitmasters use it for their meat, but I learned it makes for one hell of a seasoned salt. Try it in this dish but more importantly, experiment with it as the salt in your other dishes. It adds this unique flavor that is amazing but nobody will be able to put their finger on what that flavor is. There are reviews about it on YouTube but below is the best video about it.