Famous Red Lobster Shrimp Scampi Recipe

There's something undeniably luxurious about the scent of garlicky shrimp bathed in butter and white wine drifting through your kitchen. This Red Lobster Shrimp Scampi copycat brings restaurant-quality flavor home, with plump shrimp, zesty lemon, and a silky sauce that begs to be mopped up with crusty bread.

this Recipe

I first recreated this recipe on a whim after a nostalgic dinner at Red Lobster reminded me how much I loved it. After a few tweaks and plenty of garlic, I landed on a version so close to the original, my family insists it's even better.

Whether you're planning a quick weeknight dinner or an impressive date-night meal, this shrimp scampi delivers every time. Let’s dive into why it deserves a spot in your regular rotation.

Why You'll Love This Red Lobster Shrimp Scampi

Get ready to fall in love with this buttery, garlicky seafood classic. This Red Lobster Shrimp Scampi recipe has everything you crave from the restaurant version—right in your own kitchen.

It’s ready in under 30 minutes. Yes, you read that right. From prep to plate, this dish moves fast. It’s perfect for busy weeknights when you want something fancy without the fuss.

It’s surprisingly affordable. Shrimp might sound pricey, but when you buy frozen or catch them on sale, this meal easily feeds four for far less than dining out.

It tastes just like the restaurant version. The key is in the garlic butter and wine sauce—savory, rich, and kissed with lemon. Once you’ve made it at home, you may never order it out again.

You can serve it so many ways. Over pasta, with rice, alongside roasted veggies, or just with a hunk of toasted garlic bread—this shrimp scampi is as versatile as it is delicious.

Whether you're cooking for guests or just want to treat yourself midweek, this recipe hits the mark every time.

Ingredients Notes

The beauty of this shrimp scampi lies in its simplicity. Just a handful of ingredients come together to create that signature buttery, garlicky flavor you know and love.

Shrimp are the star of the show, of course. I recommend using large raw shrimp, peeled and deveined, with tails on for presentation. If you're using frozen shrimp, be sure to thaw them completely and pat them dry to avoid watering down the sauce.

Garlic is essential here—don't skimp! Freshly minced garlic infuses the butter with bold flavor. I use 4-5 cloves, but you can always adjust based on your preferences. Avoid jarred garlic if you can; fresh makes a world of difference.

Butter and olive oil form the rich base of the sauce. The butter gives it that Red Lobster indulgence, while the olive oil helps keep it from burning and adds depth. Use unsalted butter so you can control the salt level better.

Dry white wine adds that restaurant-style sophistication. A crisp Pinot Grigio or Sauvignon Blanc works beautifully. If you'd rather skip the alcohol, you can substitute with chicken broth and a squeeze of lemon—but the wine really does add that signature flavor.

You’ll also need lemon juice, parsley, red pepper flakes, and a touch of grated Parmesan cheese to finish it off. The cheese isn’t traditional, but Red Lobster uses it—and it gives the sauce a deliciously savory kick.

No special equipment is needed for this recipe—just a large skillet, a good knife, and a citrus juicer if you want to save time. Keep a pot of cooked pasta or warm crusty bread nearby, too—you'll want something to soak up every drop of sauce.

How To Make This Red Lobster Shrimp Scampi

Creating this iconic shrimp scampi is faster and easier than you'd think. Here’s how it all comes together.

Start by heating a large skillet over medium heat, then add the olive oil and butter. Let the butter melt completely and get slightly foamy. Once it’s shimmering, toss in the minced garlic and cook for just about 30 seconds—until fragrant but not browned. This quick sauté releases all the flavor into the fat.

Next, add your shrimp in a single layer, and season them with salt, pepper, and a pinch of red pepper flakes for subtle heat. Cook for 2–3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them; shrimp go from perfect to rubbery quickly.

Once the shrimp are cooked, pour in the white wine and lemon juice, scraping the bottom of the pan to deglaze and gather all the garlicky bits. Let it simmer for a couple of minutes until slightly reduced. The sauce should begin to thicken and become glossy.

Return the shrimp to the pan (if you removed them for deglazing), and toss everything gently to coat. Add a final pat of butter if you want the sauce a bit richer—this is what gives it that Red Lobster finish.

Sprinkle with chopped fresh parsley and a light dusting of Parmesan, then serve immediately over your favorite pasta or with toasted bread on the side. Don’t forget a lemon wedge or two for squeezing!

From start to finish, you’re looking at about 25 minutes total—15 if you’re speedy. The result? A restaurant-worthy plate that’s buttery, garlicky, and completely irresistible.

Storage Options

Got leftovers? Lucky you. Shrimp scampi stores beautifully and makes a great next-day lunch.

Let the dish cool completely, then transfer any leftovers into an airtight container. It’ll keep well in the fridge for up to 3 days. The sauce may thicken slightly, but the flavor will still be spot on.

I don’t recommend freezing shrimp scampi, as the texture of the shrimp can get a bit mushy when thawed. However, if you must freeze it, be sure to do so without the pasta and reheat gently.

To reheat, place the shrimp and sauce in a skillet over low heat. Add a splash of water or broth to loosen the sauce, and stir until warmed through—about 4–5 minutes. Avoid the microwave if you can; it tends to overcook the shrimp and dulls the flavor.

Variations and Substitutions

This Red Lobster Shrimp Scampi is delightfully adaptable, making it easy to customize based on what you have—or what you're craving.

For a lighter version, swap the butter with more olive oil, and go easy on the cheese. You’ll still get all that lemony garlic flavor without the extra richness.

Looking to make it creamy? Stir in a splash of heavy cream at the end to turn the sauce into a luscious garlic cream that clings to every bite of pasta.

Not a fan of shrimp? Try using scallops or chunks of white fish instead. Even boneless chicken breast works if you're feeding a crowd that’s not into seafood.

If you want to make it spicy, add extra red pepper flakes or a dash of hot sauce when cooking the garlic. It gives the sauce a nice kick without overwhelming the other flavors.

For a low-carb twist, skip the pasta and serve the shrimp over sautéed zucchini noodles or steamed cauliflower rice. It’s still delicious and perfect for keto-friendly meals.

Once you’ve mastered the base recipe, don’t be afraid to experiment. The best part of cooking at home is making it your own.

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