If you’ve ever dreamed of recreating restaurant-style seafood at home, this Red Lobster Shrimp Scampi will become your new weeknight obsession. Bursting with tender shrimp, rich butter, bright lemon, and a garlicky white wine sauce, this dish feels both indulgent and refreshingly simple. Whether you’re planning a special dinner or craving a quick yet elegant meal, you’ll be amazed at how easily it all comes together—and trust me, you’ll want to mop up every last drop of the luscious sauce.

Red Lobster Shrimp Scampi Recipe - Recipe Image

Ingredients You’ll Need

The magic of Red Lobster Shrimp Scampi lies in its short list of everyday ingredients—each one bringing something delightful to the table. From the freshness of the shrimp to the zing of lemon and earthy depth of garlic, these elements blend together for a meal that looks and tastes sensational.

Shrimp: Large, peeled, and deveined shrimp are the star; keeping the tails on adds flavor and an authentic look.
Unsalted Butter: Divided for sautéing and finishing the sauce, it brings rich, creamy texture.
Olive Oil: Adds a subtle fruity note and helps prevent the butter from burning.
Garlic Cloves: Freshly minced garlic lends irresistible aroma and punch to the sauce.
Crushed Red Pepper Flakes (optional): A little heat takes the scampi to the next level, but you can skip it if you prefer mild.
Dry White Wine or Chicken Broth: Wine adds depth and brightness, but flavorful chicken broth is a fantastic alcohol-free substitute.
Lemon Juice: Just-squeezed lemon keeps the sauce lively and balances the richness.
Freshly Chopped Parsley: Parsley isn’t just for color—it gives a garden-fresh finish.
Salt and Black Pepper: Season to taste and bring all the flavors into harmony.
Freshly Grated Parmesan Cheese (optional): For a nutty, savory flourish to finish the dish.

How to Make Red Lobster Shrimp Scampi

Step 1: Start with Sautéed Aromatics

Begin by heating the olive oil and half the butter in a generous skillet over medium heat. Once the butter melts and starts to sizzle, add your minced garlic and, if you like a bit of warmth, the red pepper flakes. Stir frequently for about a minute, just until the garlicky aroma fills your kitchen. Be careful not to let the garlic brown—we’re looking for fragrant and golden, not bitter.

Step 2: Cook the Shrimp

Arrange your shrimp in the pan in a single layer, letting them sear for 1 to 2 minutes per side. You’ll know they’re ready to flip once they turn a lovely opaque pink. Don’t overcook them—shrimp only need a little time to reach juicy perfection. Remove the cooked shrimp and briefly set them aside on a plate.

Step 3: Build the Signature Scampi Sauce

Pour the white wine or chicken broth right into the hot pan, scraping up every delicious bit left by the shrimp and garlic. Add the freshly squeezed lemon juice, then let the mixture bubble gently and reduce by half, which usually takes just 2 to 3 minutes. This step concentrates all the gorgeous flavors into a silky, tangy foundation for the Red Lobster Shrimp Scampi.

Step 4: Bring it All Together

Lower the heat and stir in the remaining butter until it melts into the sauce, then sprinkle in the chopped parsley. Slide the shrimp back into the skillet, tossing to coat them thoroughly with the shimmering, aromatic sauce. Let everything warm through for another 1 to 2 minutes—just until every shrimp glistens.

Step 5: Taste, Season, and Serve

Give your Red Lobster Shrimp Scampi a generous pinch of salt and black pepper to taste, then serve it immediately. If you love a nutty flourish, a shower of freshly grated Parmesan cheese makes the perfect, subtly salty finish.

How to Serve Red Lobster Shrimp Scampi

Garnishes

Nothing says “restaurant quality” like those finishing touches. Shower your Red Lobster Shrimp Scampi with a fistful of chopped fresh parsley and a hint of grated Parmesan. For a little extra zing, add a wedge of lemon on the side—it lets everyone customize their plate with an extra spritz of citrus brightness.

Side Dishes

This dish is absolutely begging to be paired with something that soaks up its lush, buttery sauce. Serve it over a bed of linguine or angel hair pasta, or go for crusty artisan bread to mop every drop. For a lighter option, a simple green salad or roasted vegetables like asparagus or broccolini round out the meal beautifully.

Creative Ways to Present

If you love playing with your food presentation, get playful with serving individual portions in small skillets or bowls for a bistro-inspired feel. Spoon the shrimp over parmesan polenta, or twirl it atop zoodles for a low-carb twist. For appetizers, pile the scampi onto crostini and garnish with herbs—a surefire party hit!

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Lobster Shrimp Scampi in an airtight container in the fridge for up to two days. As shrimp can quickly become rubbery, they’re best enjoyed soon after cooking, but leftovers still taste fabulous the next day.

Freezing

While the sauce freezes fairly well, shrimp themselves can change texture after freezing and reheating. If you do want to freeze, cool the dish completely and store in a freezer-safe container for up to one month. Just keep in mind the shrimp may be a little softer the second time around.

Reheating

For best results, gently reheat the scampi on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Stir often and warm just until the shrimp are heated through—never boil, or you risk overcooking that delicate seafood.

FAQs

Can I use frozen shrimp for Red Lobster Shrimp Scampi?

Absolutely! Just be sure to fully thaw and pat the shrimp dry before cooking. This step prevents excess moisture, helping you achieve that classic pan-seared texture.

What’s the best wine to use for the sauce?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is ideal. If you’re not using wine, a good-quality chicken broth gives you delicious results without the alcohol.

How can I make this dish spicier?

If you love heat, double the red pepper flakes or add a pinch of cayenne when you sauté the garlic. You can also sprinkle chili oil over the finished dish for an extra kick.

Is it necessary to keep the tails on the shrimp?

Tails are traditional for presentation and lend more flavor to the sauce, but you can remove them before or after cooking if you prefer a fork-only eating experience.

Can I add vegetables to the scampi?

Definitely! Toss in halved cherry tomatoes, spinach, or asparagus tips with the sauce for extra color and nutrition. They’ll soften gently and soak up every bit of garlicky goodness.

Final Thoughts

There’s truly something special about making Red Lobster Shrimp Scampi at home—from the swirl of buttery garlic in your kitchen to the cascade of fresh parsley at the table, every bite just begs to be savored. If you’re craving a foolproof, crowd-pleasing seafood centerpiece, this recipe is absolutely worth your time. Go ahead and give it a whirl; your taste buds (and your dinner guests) will thank you!

Red Lobster Shrimp Scampi Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Red Lobster Shrimp Scampi, a classic seafood dish that’s quick and easy to make at home. Succulent shrimp cooked in a garlic butter sauce with a hint of white wine and lemon, served over pasta or crusty bread.

Ingredients

Scale

Shrimp:

1 pound large shrimp, peeled and deveined with tails on

Sauce:

4 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup dry white wine or chicken broth
juice of 1/2 lemon
1/4 cup freshly chopped parsley
salt and black pepper to taste

Garnish:

freshly grated Parmesan cheese (optional)

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Instructions

Heat the Oil and Butter: In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
Sauté Garlic: Add minced garlic and red pepper flakes, sauté for about 1 minute.
Cook Shrimp: Add shrimp in a single layer, cook for 1–2 minutes per side until pink. Remove shrimp and set aside.
Make the Sauce: Pour in wine or broth and lemon juice, simmer to reduce by half. Stir in remaining butter and parsley.
Finish Dish: Return shrimp to the skillet, toss in sauce, cook for another 1–2 minutes. Season with salt and pepper.
Serve: Garnish with Parmesan and serve hot.