Red Lobster Shrimp Scampi is a bright and flavorful dish filled with tender shrimp cooked in a buttery garlic sauce, tossed with perfectly cooked pasta and a touch of lemon. It’s a classic favorite that’s both simple and satisfying, with just the right mix of garlic, butter, and herbs to make every bite delicious.
I love making this dish at home because it tastes like a special restaurant meal but comes together so quickly. The shrimp stay juicy and fresh, while the garlicky sauce coats the pasta beautifully. It’s one of those meals I turn to when I want something comforting but not too heavy.
My favorite way to serve this dish is with a side of crusty bread to soak up all the buttery sauce, and maybe a light salad to balance everything out. It’s always a hit whether I’m enjoying a quiet night in or sharing it with friends around the table.
Key Ingredients & Substitutions
Shrimp: Large shrimp work best here for their juicy texture. You can use frozen shrimp—just thaw them well before cooking. If you prefer, scallops or even firm white fish can be tasty substitutes.
Butter & Olive Oil: Butter gives the sauce its rich, creamy feel, while olive oil helps prevent burning. If you want a lighter version, use all olive oil or swap in a vegan butter alternative.
Garlic: Fresh minced garlic is key for that bright, punchy flavor. Avoid garlic powder here, as fresh garlic really shines in scampi.
White Wine or Chicken Broth: Dry white wine adds acidity and depth. If you don’t drink alcohol, chicken broth is a great substitute and keeps the flavor fresh.
Parsley & Lemon Juice: Fresh parsley adds a clean green note and lemon juice brightens the dish beautifully. Dried parsley won’t give the same freshness, so try to use fresh or omit if unavailable.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks quickly and getting it just right can be tricky. Here’s how I keep it juicy and tender:
- Make sure the skillet is medium heat—not too hot to avoid burning the garlic or toughening the shrimp.
- Cook the shrimp in a single layer. When one side turns pink (about 2 minutes), flip it quickly.
- Don’t cook the shrimp until they curl tightly; a gentle “C” shape means they are perfect.
- Once you add the liquid (wine or broth), let it simmer briefly so shrimp finish cooking in the sauce without drying out.
Equipment You’ll Need
- Large skillet – I prefer a spacious pan to cook the shrimp evenly and make the sauce without crowding.
- Measuring spoons – helps you add the right amount of butter, wine, and lemon juice for perfect flavor.
- Cooking spoon or tongs – to flip the shrimp nicely and stir the sauce without breaking the shrimp apart.
- Colander or bowl – for thawing and draining the shrimp if you’re using frozen.
- Serving plates or bowls – nice for presenting the dish beautifully, especially if serving over pasta.
Flavor Variations & Add-Ins
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for extra heat.
- Herb twist: Toss in basil, thyme, or oregano along with parsley for a different herb profile.
- Cheesy touch: Stir in grated Parmesan or Romano cheese right before serving for added richness.
- Veggie boost: Add sautéed cherry tomatoes, spinach, or bell peppers to make it more colorful and nutritious.
How to Make Red Lobster Shrimp Scampi
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup dry white wine or chicken broth
- Juice of 1/2 lemon (about 1 tablespoon)
- Salt and freshly ground black pepper, to taste
- Cooked angel hair pasta or linguine (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. It is a quick dish perfect for a weeknight meal, with shrimp cooking fast and the delicious sauce coming together in just a few minutes.
Step-by-Step Instructions:
1. Sauté the Garlic and Butter:
Place a large skillet over medium heat and melt 2 tablespoons of butter with the olive oil. Once hot, add the minced garlic and crushed red pepper flakes if you like a little heat. Sauté for about 1 minute until fragrant but don’t let the garlic brown.
2. Cook the Shrimp:
Add the shrimp in a single layer to the skillet. Cook them for about 2 minutes on one side until they turn pink, then flip to cook the other side.
3. Add Liquids and Simmer:
Pour in the white wine or chicken broth along with the lemon juice. Let the mixture cook for another 2 minutes so the shrimp cook through and the sauce reduces slightly.
4. Finish the Sauce and Season:
Stir in the remaining 2 tablespoons of butter and the chopped parsley. Season with salt and freshly ground black pepper to your taste. Toss everything gently to coat the shrimp well in the buttery sauce.
5. Serve Hot:
Serve the shrimp scampi immediately, either on its own or over cooked angel hair pasta or linguine. Spoon extra sauce over the dish. For an extra nice touch, garnish with more fresh parsley and a lemon wedge.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely in the refrigerator overnight or under cold running water. Pat them dry with paper towels before cooking to prevent excess moisture.
What Can I Substitute for White Wine?
If you prefer not to use white wine, chicken broth or vegetable broth works great as a substitute and still adds nice flavor to the sauce. You can also use a splash of lemon juice to maintain acidity.
How Do I Store Leftovers?
Store any leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the shrimp tender, adding a splash of broth or water if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
You can prepare the shrimp and sauce separately and combine them just before serving. However, shrimp cooks quickly and is best enjoyed fresh, so avoid cooking it too far in advance to prevent it from becoming rubbery.
