Mediterranean Garlic Shrimp Olive Garden Copycat
Transport your taste buds straight to the Mediterranean with this vibrant Garlic Shrimp Olive Garden Copycat recipe! Succulent jumbo shrimp are sautéed to perfection in a rich combination of extra virgin olive oil, butter, and fragrant garlic, then tossed in a luscious white wine and lemon sauce infused with the bold flavors of sun-dried tomatoes and a hint of red pepper heat. Finished with fresh parsley and perfectly paired with delicate angel hair pasta, this quick and easy recipe brings fine dining to your kitchen in just 25 minutes. Perfect for seafood lovers and fans of Mediterranean cuisine, this dish is sure to impress both weeknight diners and special occasion guests alike. Garnish with a squeeze of fresh lemon juice for the ultimate restaurant-quality experience at home!
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- 0.25 tsp crushed red pepper flakes
- 0.5 cup dry white wine
- 0.5 cup chicken broth (low sodium)
- 2 tbsp lemon juice (freshly squeezed)
- 0.25 cup sun-dried tomatoes (julienned)
- 3 tbsp fresh parsley (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 oz angel hair pasta (optional, cooked according to package instructions)
- 2 pieces lemon wedges (for garnish)
Instructions
Rinse and pat dry the shrimp, then season lightly with salt and black pepper.
In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter.
Add the shrimp to the skillet in a single layer and cook for 2 minutes on each side until pink and slightly golden. Remove the shrimp and set aside.
In the same skillet, add the remaining butter, minced garlic, and crushed red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
Deglaze the skillet by adding the white wine, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Add the chicken broth, lemon juice, and sun-dried tomatoes to the skillet. Simmer for 2-3 minutes until the sauce thickens slightly.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes until the shrimp is heated through.
Remove the skillet from heat and stir in chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
If serving with pasta, toss the cooked angel hair pasta with the shrimp and sauce until evenly coated.
Garnish with lemon wedges and serve immediately.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.9 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2447 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
