Red Lobster Shrimp Scampi
Bring the flavors of Red Lobster’s famous shrimp scampi to your own kitchen with this quick, easy, and restaurant-quality recipe. Made with buttery, garlicky, and lemon-infused shrimp, this dish comes together in under 30 minutes. Whether served over pasta, with crusty bread, or as a low-carb option with zucchini noodles, this shrimp scampi is a deliciously elegant meal for any occasion!
Equipment
- Large skillet or pan
- Mixing bowls
- Measuring Cups & Spoons
- Spatula or tongs
Ingredients
- For the Shrimp Scampi:
- 1 lb medium shrimp peeled & deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- ½ cup dry white wine or chicken broth
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- For Serving Optional:
- 8 oz linguine fettuccine, or spaghetti (if serving over pasta)
- Crusty garlic bread for dipping
- Zucchini noodles for a low-carb option
Instructions
- Step 1: Prepare the Shrimp
- If using frozen shrimp, thaw completely by placing them in cold water for 20 minutes.
- Pat shrimp dry with paper towels to remove excess moisture.
- Season shrimp with salt, black pepper, and Italian seasoning.
- Step 2: Cook the Shrimp
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque. Do not overcook.
- Remove shrimp from the pan and set aside.
- Step 3: Make the Garlic Butter Sauce
- In the same skillet, melt 2 tablespoons butter over medium heat.
- Add minced garlic and red pepper flakes (if using), sautéing for 30 seconds until fragrant (do not let the garlic brown).
- Pour in white wine (or chicken broth) and bring to a simmer for 3–4 minutes, letting it reduce by half.
- Stir in lemon juice and remaining 2 tablespoons butter, whisking until the sauce is smooth.
- Step 4: Combine and Finish the Dish
- Return the cooked shrimp to the skillet and toss to coat in the sauce.
- Stir in grated Parmesan cheese and fresh parsley.
- Let everything simmer for 1–2 minutes, then remove from heat.
- Step 5: Serve and Enjoy!
- Serve immediately over pasta, rice, garlic bread, or zucchini noodles.
- Garnish with extra Parmesan and lemon wedges, if desired.
Notes
For a Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
No Wine? Substitute with chicken broth for a non-alcoholic version.
Spicy Version: Add extra red pepper flakes or a dash of hot sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tip: Warm gently over low heat with a splash of broth or butter to prevent drying out.
No Wine? Substitute with chicken broth for a non-alcoholic version.
Spicy Version: Add extra red pepper flakes or a dash of hot sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tip: Warm gently over low heat with a splash of broth or butter to prevent drying out.