Famous Red Lobster Shrimp Scampi Recipe

There’s something irresistible about the garlicky, buttery aroma of shrimp scampi sizzling in a skillet. This Red Lobster-inspired version delivers that restaurant-quality flavor in a dish that’s shockingly simple to make at home.

this Recipe

The first time I recreated this recipe, it was for a special date night in. The flavors were spot on—tender shrimp bathed in a rich, lemony garlic butter sauce. Since then, it’s become one of our go-to meals when we’re craving something indulgent but still quick and easy. Ready in under 30 minutes and totally foolproof, this dish proves you don’t need a reservation to enjoy seafood perfection at home.

Let’s dive into why this shrimp scampi is about to become your new favorite weeknight treat.

Why You’ll Love This Famous Red Lobster Shrimp Scampi

Get ready to fall in love with your new go-to shrimp dinner. This homemade version of Red Lobster’s shrimp scampi isn’t just tasty—it’s the perfect balance of convenience, comfort, and elegance.

First off, it’s a breeze to make. In less time than it takes to find parking at your favorite seafood spot, you can have this dish on the table. It comes together in under 30 minutes with minimal prep, making it ideal for hectic evenings when you still want something special.

It’s easy on the wallet, too. Instead of splurging on a night out, you can recreate this dish at home for a fraction of the cost—without sacrificing flavor. You only need a few basic ingredients, most of which you probably already have in your pantry.

Another reason this recipe shines? It’s both date-night worthy and family-friendly. Whether you’re serving two or a table full of hungry eaters, this shrimp scampi feels indulgent but still approachable. Pair it with crusty bread or a simple salad and you’ve got a complete meal.

And finally, it’s endlessly adaptable. Want to toss it with pasta? Go for it. Prefer a low-carb version over zucchini noodles? That works too. However you serve it, this scampi sauce is pure gold and can be used in tons of different ways.

Now that you're ready to dive in, let’s take a look at what makes this dish so special, starting with the ingredients.

Ingredients Notes

The magic of this shrimp scampi lies in its simple but flavor-packed ingredients. Each one plays a key role in creating that signature buttery, garlicky taste that fans of Red Lobster know and love.

Start with jumbo shrimp, peeled and deveined, with tails on for the full scampi experience. You want shrimp that are large enough to stay juicy and tender while cooking. I usually go with 16/20 count per pound. Frozen shrimp work just fine—just make sure they’re fully thawed and patted dry to avoid watering down the sauce.

Next is the garlic—and lots of it. Fresh minced garlic gives this dish its bold, signature flavor. Don’t skimp here. You’ll sauté it gently to mellow the sharpness while releasing its natural sweetness, which mingles beautifully with the butter and wine.

Butter and olive oil form the luxurious base of the scampi sauce. The olive oil prevents the butter from burning, while the butter adds rich, silky depth. Use unsalted butter so you can control the saltiness of the dish, especially since shrimp already have some natural brininess.

To bring balance to all that richness, you’ll need white wine and lemon juice. A dry white wine—like sauvignon blanc or pinot grigio—adds acidity and brightness, while freshly squeezed lemon juice sharpens the flavor and keeps the dish from feeling too heavy.

Lastly, don’t forget parsley and crushed red pepper flakes. The parsley adds freshness and color, while a pinch of pepper flakes gives the dish a subtle heat that lingers in the best way. You can adjust the spice to taste or leave it out entirely if you prefer a milder version.

As for equipment, a large skillet and a wooden spoon are all you really need. If you’re serving the scampi with pasta, make sure to have a pot of salted water boiling while you prep the shrimp—it’ll all come together in a flash.

How to Make This Famous Red Lobster Shrimp Scampi

Bringing this iconic dish to life at home couldn’t be simpler. Let’s walk through it step by step, with tips to help you nail it every time.

Start by prepping your shrimp. If they’re frozen, thaw them under cool running water, then pat them dry with paper towels. Season lightly with salt and pepper. This step ensures the shrimp develop a bit of crust when they hit the pan and don’t release too much liquid.

Next, heat olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is shimmering, add the shrimp in a single layer. Let them sear undisturbed for about 2 minutes per side. They should turn pink and just start to curl. Don’t overcook—they’ll finish cooking in the sauce later.

Remove the shrimp and set them aside. In the same skillet, add a touch more butter if needed, then sauté the minced garlic until fragrant—about 30 seconds. Keep the heat on medium so the garlic doesn’t burn, which would make the sauce bitter.

Now pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing slightly to concentrate the flavors. Stir in a pinch of red pepper flakes and a bit more butter to enrich the sauce.

Add the shrimp back to the pan along with any juices that have collected. Toss everything together to coat the shrimp in the sauce, then sprinkle in chopped parsley and give it all one final stir. The whole process takes less than 15 minutes from start to finish.

If you’re serving this with pasta, toss the drained noodles directly into the skillet to soak up all that buttery goodness. Otherwise, spoon the shrimp and sauce over rice, crusty bread, or even sautéed zucchini noodles. However you serve it, this dish is guaranteed to impress.

Storage Options

If you have leftovers—lucky you—they store beautifully. Let the shrimp cool completely before transferring to an airtight container. Stored in the fridge, they’ll stay fresh for up to 3 days.

For longer storage, you can freeze the shrimp and sauce together in a freezer-safe container. Just note that the texture of the shrimp might be slightly softer after reheating. Frozen scampi will keep for up to 2 months.

To reheat, gently warm the shrimp in a skillet over low heat. Add a splash of water or broth to loosen the sauce if needed. Avoid microwaving if possible, as it can make the shrimp rubbery.

This dish is best enjoyed fresh, but it definitely holds up well enough for a next-day lunch or a quick dinner reboot.

Variations and Substitutions

One of the best things about this shrimp scampi is how easy it is to customize. Whether you're working with dietary needs or just craving a new twist, here are a few ways to make it your own.

For a pasta-free version, serve the shrimp over spiralized zucchini or spaghetti squash. It’s a great low-carb alternative that still soaks up the flavorful sauce beautifully.

Not a fan of shrimp? Try scallops, chunks of firm white fish like cod, or even cooked chicken breast. The sauce works well with just about any protein.

If you don’t cook with wine, you can substitute chicken broth and a splash of white wine vinegar or extra lemon juice. It won’t be quite as complex, but it’ll still taste fantastic.

Add-ins are another great way to elevate this dish. A handful of halved cherry tomatoes tossed in at the end adds color and sweetness. Or stir in a spoonful of grated parmesan for extra richness and a slightly nutty finish.

Finally, don’t be afraid to play with herbs. Basil or thyme can offer a fun twist on the classic parsley finish. You can even top with toasted breadcrumbs for a little crunch.

With a dish this versatile, there’s no wrong way to scampi. Feel free to experiment and make it your own—you might just stumble upon your new signature dish.

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