1 bag Cox’s Garlic Butter Scampi shrimp, with the included seasoning packet
3 tablespoons olive oil
3 tablespoons unsalted butter
6 cloves garlic, finely minced
1/4 cup chicken broth or dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes (optional for heat)
Fresh parsley, chopped for garnish
Directions
Thaw the Cox’s Garlic Butter Scampi shrimp as directed on the bag. Use the included seasoning packet to season the shrimp at the cooking step below, following the package directions; omit any separate dry seasoning blend and additional salt.
Pat the shrimp completely dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer.
Sear the shrimp for about 1-2 minutes per side until golden and just opaque, then remove them from the skillet and set aside on a plate.
Turn the heat down to medium, melt the butter in the same skillet. Add the minced garlic and red pepper flakes, sautéing for about 30-60 seconds until fragrant (be careful not to burn the garlic).
Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Return the cooked shrimp back into the skillet, tossing them in the warm garlic sauce for 1 minute until heated through.
Garnish with fresh chopped parsley and serve immediately.
