The star of this dish inspired by the well-known seafood restaurant is tender pieces of shrimp cooked with garlic, butter, and herbs. Settle your shrimp atop a bed of homemade white rice pilaf for a hearty, flavorful meal.
How To Make Copycat Red Lobster Scampi Shrimp and Rice Pilaf
- 2 tbsp. olive oil
- 3 tbsp. butter
- 1 ½ tbsp. garlic minced
- 1 lb. shrimp medium, peeled and deveined
- 1/2 cup white wine vinegar
- 2 tsp. dried parsley flakes
- 1 tbsp. lemon juice
- Ground black pepper to taste
- 1/2 tsp. dried basil leaves crushed
- 3/4 cup long-grain white rice uncooked
- 1 3/4 cup chicken broth
- 3/4 cup frozen mixed vegetables thawed and drained
- Place the butter and olive oil into a large skillet over high heat.
- Once the butter has melted, stir in 1 tablespoon of minced garlic and sauté until fragrant.
- Add the shrimp. Pour in the white wine vinegar and stir to coat the shrimp.
- Spread the shrimp out in an even layer in the skillet.
- Cook shrimp on one side in the sauce for 2-3 minutes, then flip shrimp pieces over and continue cooking for another minute until tender.
- Remove skillet from heat. Sprinkle the shrimp with parsley and drizzle with lemon juice.
- Add black pepper if needed.
- Lightly grease another large skillet with nonstick cooking spray and warm it over medium heat for 1 minute. Add the remaining garlic, a pinch of black pepper, basil, and rice to the skillet.
- Cook and stir until the rice just starts to turn brown. Stir the broth into the skillet.
- Bring pilaf to a boil, then reduce heat to low.
- Cover and cook for 10 minutes.
- Uncover and stir in the mixed vegetables, then re-cover and continue cooking for 10 minutes until both rice and vegetables are tender.
- Plate the shrimp with the pilaf and serve.