Famous Red Lobster Shrimp Scampi Recipe

Every time I think of Red Lobster’s shrimp scampi, I’m instantly transported to warm family dinners and special outings. There’s something magical about the buttery garlic sauce hugging every bite of tender shrimp. The combination of bright citrusy notes and a hint of Italian seasoning makes it a dish you just can’t stop eating. And the best part? This restaurant favorite is surprisingly easy to recreate at home. Trust me, after making it yourself, you may never want to order it out again.

Let’s dive into how to make this iconic dish step-by-step, and I’ll even share some of my personal twists and tricks to make it your own!

this RECIPE

A little story about my love for shrimp scampi

When I was a kid, my mom used to let me order whatever I wanted at Red Lobster for “special occasions” (which, in our house, could range from birthdays to me passing a math test!). I’d always choose the shrimp scampi. I remember how I’d save every bite of shrimp for last, scooping up the garlicky sauce with chunks of bread in the meantime. It was buttery, zesty perfection.

Fast forward to a few years ago, when I stumbled upon a copycat recipe for shrimp scampi online. My first attempt? A little too much wine and not enough garlic (oops!). But after a few tries, I found a balance that hit all the right notes. Now, it’s one of my go-to dishes when I’m hosting friends or just need a quick, impressive dinner.

Shrimp scampi’s origin story (and why it works)

Did you know that the term “scampi” actually refers to a type of small lobster in Italy? The dish originated in Europe, where cooks would sauté these little lobsters with butter, garlic, and wine. Over time, Italian-American chefs swapped out the scampi for shrimp (because, let’s be real, they’re way easier to find in the States). The result? The irresistible dish we know and love today.

What makes shrimp scampi so special is its simplicity. The sauce isn’t heavy—it’s all about highlighting the shrimp’s natural sweetness with a buttery, garlicky base and a bright pop of acidity. It’s elegant enough for a dinner party but easy enough for a weeknight meal.

Let’s talk ingredients: what makes this dish shine

• Shrimp: The star of the show! I prefer using large or jumbo shrimp, peeled and deveined for convenience. If you’re in a pinch, frozen shrimp works great—just thaw them beforehand. Want to experiment? Try swapping shrimp for scallops or even chicken.
• Olive oil: Helps give the shrimp a quick sear while keeping things light. If you’re out of olive oil, vegetable or avocado oil works fine.
• Butter: This is what makes the sauce luxurious and rich. I stick to unsalted butter so I can control the seasoning.
• White cooking wine: Adds depth and balances the richness. If you don’t have cooking wine on hand, a dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. For an alcohol-free option, use chicken broth with a splash of vinegar or lemon juice.
• Garlic: You can never have too much garlic in shrimp scampi! I like to mince it fresh for maximum flavor.
• Lemon juice: Adds brightness and cuts through the butteriness. Fresh-squeezed is the way to go here!
• Italian seasoning: This blend of herbs adds subtle earthy notes. You can use dried oregano, basil, or parsley as substitutes.
• Grated Parmesan cheese: For garnish. It gives the dish a salty, nutty finish. Use freshly grated Parmesan if you can—it’s worth the extra effort.

Kitchen gear you’ll need (and substitutes!)

Making shrimp scampi doesn’t require fancy tools. Here’s what I use:

• A large skillet: Nonstick or stainless steel works best to sear the shrimp evenly. If you don’t have a skillet, a wide saucepan will do.
• Tongs or a slotted spoon: For flipping the shrimp and removing them from the pan without scooping up too much sauce.
• A citrus juicer: This is optional, but it makes squeezing lemons so much easier (and keeps the seeds out).
• Microplane or grater: For grating fresh Parmesan. Don’t have one? A vegetable peeler works for making thin cheese shavings.

Step-by-step: how to make shrimp scampi at home

1. Cook the shrimp
   Heat a tablespoon of olive oil in your skillet over medium-high heat. Once it’s shimmering, add your shrimp in a single layer. Sauté for 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook—they’ll continue cooking slightly when you add them back to the sauce later. Transfer the shrimp to a plate and set aside.
2. Make the sauce base
   Lower the heat and melt 6 tablespoons of butter in the same skillet. Add the minced garlic and sauté for about 30 seconds. You’ll know it’s ready when your kitchen smells heavenly!
3. Deglaze with wine and lemon
   Pour in the white wine and lemon juice, scraping the bottom of the skillet to loosen any bits of shrimp (hello, flavor!). Let the mixture simmer for 4-5 minutes, or until it reduces by half. Patience is key here—you want a concentrated, flavorful sauce.
4. Bring it all together
   Sprinkle in the Italian seasoning and return the shrimp to the skillet. Toss them in the sauce to coat, then let them simmer for another 1-2 minutes. The shrimp will soak up all those delicious flavors.
5. Finish and serve
   Remove the skillet from the heat and garnish with grated Parmesan cheese and parsley, if you like. Serve immediately over pasta, rice, or with a side of crusty bread to soak up the sauce.

Variations to make it your own

• Vegan version: Replace the shrimp with mushrooms or tofu and use plant-based butter and white grape juice instead of wine.
• Low-carb option: Skip the bread or pasta and serve the scampi over zucchini noodles or cauliflower rice.
• Add veggies: Toss in some cherry tomatoes, spinach, or asparagus for extra color and nutrients.
• Make it spicy: Add a pinch of red pepper flakes for some heat.
• International twist: Try swapping Italian seasoning for Cajun spices or fresh dill for a Greek-inspired version.

Serving ideas to wow your guests

Serve your shrimp scampi over al dente linguine or angel hair pasta for a classic approach. Feeling fancy? Plate it on a bed of risotto or creamy polenta. Garnish with parsley, extra Parmesan, and a wedge of lemon for a pop of color. And don’t forget a basket of warm, crusty bread—it’s practically mandatory for mopping up that garlicky sauce!

Drink pairings to elevate your meal

Pair your shrimp scampi with a crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Not into wine? A light, citrusy beer like a pilsner works wonders. For non-alcoholic options, try sparkling water with a splash of lemon or a homemade lemonade.

Storage and reheating tips

Leftovers? Lucky you! Store your shrimp scampi in an airtight container in the fridge for up to 3 days. When reheating, gently warm it in a skillet over low heat with a splash of water or broth to keep the sauce silky. Avoid microwaving, as it can overcook the shrimp and make them rubbery.

Adjusting the recipe for a crowd

Cooking for a big group? Double or triple the ingredients, but be sure to cook the shrimp in batches so they don’t overcrowd the pan. The sauce can easily be scaled up—just give it a little extra time to reduce.

Troubleshooting: common issues solved

• Sauce too thin? Let it simmer a bit longer to reduce.
• Shrimp overcooked? Next time, remove them from the skillet earlier—they cook quickly!
• Too salty? Add a splash of cream or extra butter to mellow it out.

Ready to make your kitchen smell amazing?

This Red Lobster-inspired shrimp scampi is a showstopper that’s surprisingly easy to pull off. Whether you’re recreating a favorite restaurant meal or discovering it for the first time, I promise it’ll be a hit. Don’t forget to experiment with your own twists—and let me know how it turns out!

FAQ

1. Can I use frozen shrimp?
Absolutely! Just thaw them in the fridge overnight or run them under cold water for a quick defrost.

2. What’s the best wine to use?
Any dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works great. Avoid sweet wines, as they’ll overpower the dish.

3. Can I make this ahead of time?
You can prep the sauce ahead, but cook the shrimp fresh for the best texture.

4. Is shrimp scampi gluten-free?
Yes, as long as you serve it with a gluten-free side like rice or zucchini noodles.

5. What pasta works best?
Linguine, angel hair, or spaghetti are classic choices, but you can use whatever you have on hand!

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