Famous Red Lobster Shrimp Scampi

If using frozen shrimp, thaw completely in cold water. Pat the peeled and deveined shrimp thoroughly dry with paper towels. Season lightly with salt and black pepper.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Transfer shrimp immediately to a plate and set aside to prevent overcooking.

Reduce heat to medium and add the remaining 2 tbsp butter to the skillet. Once melted, add the minced garlic and Italian seasoning. Sauté for 30 to 60 seconds until fragrant, taking care not to burn the garlic.

Pour in the dry white wine (or chicken broth) and fresh lemon juice. Simmer for 2 to 3 minutes, scraping up any flavorful browned bits from the bottom of the pan, until the liquid reduces slightly.

Return the cooked shrimp and accumulated pan juices to the skillet. Sprinkle with freshly grated Parmesan cheese and gently toss for 1 minute until the cheese melts into a smooth, emulsified sauce coating the shrimp.

Remove from heat and sprinkle with fresh chopped parsley. Serve immediately with warm Cheddar Bay Biscuits, crusty bread, or over pasta.