Ingredients
Scale
- 2 tablespoons high-quality butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine (or chicken broth)
- Juice of 1 lemon
- 1 teaspoon Old Bay seasoning
- 1/4 cup fresh parsley, chopped
- 1 pound large or jumbo shrimp (peeled and deveined)
- 8 ounces pasta (linguine or spaghetti)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package instructions. Save some pasta water before draining.
- Thaw shrimp: If using frozen shrimp, thaw by placing them under cold running water for 5-8 minutes or in a leak-proof bag submerged in cold water for 1-2 hours.
- Cook the shrimp: Heat butter and olive oil in a large skillet over medium-high heat. Once butter melts, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
- Add wine: Pour in the white wine (or broth) and let it simmer for 2 minutes, reducing by half.
- Cook shrimp: Add the shrimp and cook for 2-3 minutes on one side until pink, then flip and cook for 1-2 minutes on the other side until opaque.
- Make the sauce: Add lemon juice, Old Bay seasoning, and fresh parsley. Stir to combine.
- Toss with pasta: Add the cooked pasta to the skillet, tossing in the sauce. If needed, add some reserved pasta water to adjust sauce thickness.
- Serve: Top with extra parsley and a squeeze of fresh lemon juice.
Notes
- Use frozen shrimp for convenience. Be sure to thaw them properly for the best texture.
- Old Bay seasoning is key to replicating the signature Red Lobster taste.
- If you prefer a thicker sauce, add heavy cream or a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner, Seafood
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free