Famous Red Lobster Shrimp Scampi Recipe

There’s something undeniably crave-worthy about Red Lobster’s Shrimp Scampi — the sizzling garlic butter, the tender shrimp, and that bright pop of lemon all wrapped up in a silky white wine sauce. The moment the dish hits the table, the aroma alone is enough to make your mouth water.

I started making this at home after a particularly nostalgic dinner reminded me just how irresistible it is. After a few test runs, I found the perfect way to recreate this restaurant classic using pantry staples and a quick cooking method. It's now a go-to for both casual weeknights and date-night dinners at home.

This dish is fast, full of flavor, and feels like dining out — without the restaurant bill. Let’s dive into what makes this Shrimp Scampi so special.

Why You’ll Love This Famous Red Lobster Shrimp Scampi

Get ready to bring restaurant flavor into your kitchen with minimal effort. This Red Lobster-inspired Shrimp Scampi has all the magic of the original, with the bonus of being homemade and customizable.

First, it's incredibly fast. From start to finish, this dish takes just about 20 minutes. It’s perfect for nights when you want something impressive but don’t have the time for a big production.

The flavor is spot-on. With garlic, butter, lemon, and white wine, each bite is savory, rich, and bright. You’ll swear you’re sitting in a cozy booth at Red Lobster with a basket of Cheddar Bay Biscuits nearby.

It’s surprisingly budget-friendly. You don’t need expensive seafood or exotic ingredients. A bag of frozen shrimp and a few pantry basics will do the trick.

This recipe is easy to scale. Whether you’re cooking for two or feeding a crowd, this dish adapts beautifully. It also pairs wonderfully with pasta, crusty bread, or even rice — making it as versatile as it is delicious.

If you’re ready to elevate your weeknight meals with a bit of restaurant flair, this Shrimp Scampi is the place to start.

Ingredients Notes

The beauty of this dish lies in its simplicity. Each ingredient is selected for maximum flavor payoff with minimal fuss, and together, they recreate that classic Red Lobster taste.

Shrimp are, of course, the star of the show. Look for large, raw shrimp — ideally peeled and deveined — with the tails left on for presentation. Frozen shrimp work perfectly, just be sure to thaw and pat them dry before cooking. Fresh shrimp will give the best texture, but high-quality frozen shrimp are a reliable and convenient option.

Garlic is a major flavor component here. Use freshly minced garlic rather than the pre-chopped kind in a jar. You’ll need a good amount — about four cloves — to get that signature garlicky punch that defines shrimp scampi.

Butter and olive oil form the base of the sauce. The butter adds richness, while the olive oil keeps the sauce from becoming too heavy. Use unsalted butter so you can control the seasoning more precisely, and choose a good quality olive oil for the best flavor.

Dry white wine brings acidity and depth to the sauce. A sauvignon blanc or pinot grigio works well, but if you prefer not to cook with alcohol, a splash of chicken broth with a little lemon juice can do the trick. However, the wine is what gives the dish that iconic Red Lobster flavor, so I recommend it if possible.

Lemon juice and parsley are added at the end for brightness and freshness. Don’t skip these — they cut through the richness of the butter and balance the dish beautifully.

For equipment, you’ll need a large skillet, preferably nonstick or stainless steel, and a pot if you’re serving it over pasta. Tongs help with flipping the shrimp gently, and a microplane zester is handy if you want to add a touch of lemon zest for extra zing.

How To Make This Famous Red Lobster Shrimp Scampi

This recipe comes together in just a few quick steps, but timing is key — so have everything prepped and ready to go before you turn on the heat.

Start by thawing your shrimp if they’re frozen. Pat them completely dry with paper towels to prevent the sauce from becoming watery. Season lightly with salt and pepper and set aside while you prepare the other ingredients.

In a large skillet over medium heat, add olive oil and let it warm for about a minute. Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. Be careful not to brown it — garlic can turn bitter if overcooked.

Add the shrimp in a single layer and cook for 1-2 minutes per side. You’ll know they’re ready to flip when they begin to turn pink and opaque around the edges. Once both sides are cooked, remove the shrimp from the skillet and set aside to avoid overcooking.

Deglaze the pan with white wine, scraping up any bits stuck to the bottom. Let the wine simmer for 2-3 minutes, reducing slightly to intensify the flavor. Then stir in butter and let it melt completely, whisking gently to combine.

Return the shrimp to the skillet and toss to coat in the sauce. Add a squeeze of fresh lemon juice and a sprinkle of chopped parsley, then cook for just another minute or two — just enough to warm the shrimp through without overcooking them.

From start to finish, this dish should take around 20 minutes, including prep. Serve immediately over pasta, with crusty bread, or enjoy it on its own with a squeeze of extra lemon.

Storage Options

If you happen to have leftovers (which is rare in our house), this Shrimp Scampi stores surprisingly well.

To refrigerate, let the dish cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days. Make sure to store any pasta separately if serving with noodles to prevent it from soaking up all the sauce.

Freezing isn’t ideal for this recipe, as the texture of shrimp can change once thawed. However, if you do want to freeze it, wrap tightly and use within 1 month, understanding the shrimp may be slightly less tender upon reheating.

To reheat, place the shrimp and sauce in a skillet over low heat and warm gently until hot. Avoid microwaving if possible, as it can make the shrimp rubbery. If the sauce has thickened too much, add a splash of broth or water to loosen it up.

Variations and Substitutions

This dish is incredibly flexible, making it easy to customize based on dietary preferences or what’s in your pantry.

For a low-carb version, skip the pasta and serve the shrimp over sautéed zucchini noodles or steamed cauliflower rice. The buttery sauce pairs beautifully with veggies.

Want to add more protein? Try mixing in a handful of bay scallops or thin slices of cooked chicken breast. Both work well with the garlic butter sauce and make the dish a bit more filling.

Not a fan of white wine? Substitute with chicken broth and a splash of extra lemon juice. You’ll still get that acidity and brightness without the alcohol.

Looking to turn this into a full meal? Stir in some angel hair pasta directly into the skillet at the end, letting it soak up all the sauce. Add a few handfuls of baby spinach or halved cherry tomatoes for a veggie boost.

If spice is your thing, toss in a pinch of red pepper flakes when you add the garlic. It brings a subtle heat that balances the richness of the butter.

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