Red Lobster Shrimp Scampi is a dish that brings together tender, juicy shrimp cooked in a buttery, garlicky sauce with just the right touch of lemon and herbs. It’s a simple, yet flavorful dish that feels special enough for a night when you want something a little fancy without too much fuss.
I love how easy it is to make at home, especially when I want to impress friends or just treat myself. The shrimp cook quickly, and the sauce comes together in minutes with butter, garlic, and a splash of white wine or broth. I usually toss it with some pasta or serve it over rice, soaking up every bit of that delicious sauce.
One tip I’ve picked up is to not overcook the shrimp—they’re done as soon as they turn pink, which keeps them juicy and tender. This dish always reminds me of cozy dinners by the ocean, even if I’m just enjoying it in my own kitchen. It’s a go-to recipe whenever I’m craving something fresh, bright, and full of flavor.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. Just thaw and pat dry to avoid watery sauce. I prefer large shrimp because they stay juicy and have a nice bite.
Butter & Olive Oil: Butter gives a rich, creamy base while olive oil helps prevent burning. You can use all butter if you want extra richness or swap olive oil for avocado oil.
White Wine: Dry white wine adds acidity and depth, but chicken broth is a great alcohol-free substitute. For a non-alcoholic dish, lemon juice also brightens the sauce.
Garlic & Parsley: Fresh garlic and parsley make a big difference in flavor. Avoid pre-minced garlic if you can, and fresh parsley gives freshness that dried can’t match.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook fast—usually about 2 minutes per side. Overcooking makes them rubbery, so watch closely for color changes.
- Pat shrimp dry to help a good sear.
- Cook in a hot pan for a quick sear; they’ll turn pink and opaque when done.
- Remove shrimp from heat as soon as they’re cooked and add back later to coat in sauce.
This keeps shrimp tender and juicy inside the flavorful scampi sauce. It’s a small step that really improves the final dish!
Equipment You’ll Need
- Large skillet – I recommend a 12-inch skillet so everything cooks evenly and there’s enough space for the shrimp and sauce.
- Measuring spoons and cups – for accurate measurement of butter, wine, and lemon juice, making cooking easier and precise.
- Sharp knife and cutting board – to mince garlic and chop parsley quickly and safely.
- Cooking spoon or tongs – helps toss and turn the shrimp without breaking them apart.
- Serving plates – to present your dish nicely once it’s ready to enjoy.
Flavor Variations & Add-Ins
- Use cooked lobster or scallops instead of shrimp for a luxurious seafood mix.
- Add a splash of heavy cream or a dollop of cream cheese to make a richer sauce.
- Sauté some cherry tomatoes or spinach in the sauce for extra freshness and color.
- Sprinkle with grated Parmesan or Pecorino cheese for a salty, cheesy finish.
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
- ¼ cup dry white wine (or chicken broth as a non-alcoholic alternative)
- 1 tablespoon fresh lemon juice
- ½ teaspoon crushed red pepper flakes (optional for a mild kick)
- ¼ cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for garnish
Time You’ll Need
This recipe takes about 10 minutes for prep and roughly 10 minutes to cook. In just 20 minutes, you can enjoy a fresh, tasty shrimp scampi dinner that’s full of flavor and perfect for any night of the week.
Step-by-Step Instructions:
1. Prepare Shrimp:
First, pat your shrimp dry with paper towels to remove excess moisture. Season them lightly with salt and pepper on both sides. This helps the shrimp cook nicely and taste flavorful.
2. Cook Shrimp:
Heat 2 tablespoons of butter and the olive oil together in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and opaque. Once cooked, remove them from the skillet and set aside.
3. Make the Sauce:
Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute until you can smell its aroma—be careful not to let it burn! Next, pour in the white wine (or chicken broth) and fresh lemon juice. Scrape any tasty bits from the bottom of the pan. Let the mixture gently simmer and reduce a little, about 2 to 3 minutes.
4. Finish the Sauce and Combine:
Stir in the remaining 2 tablespoons of butter and add the crushed red pepper flakes if you like a subtle spicy touch. Let the butter melt to create a rich, smooth sauce. Return the shrimp to the skillet and toss them well in the sauce for one more minute to warm through and soak up all the flavors.
5. Serve:
Turn off the heat and stir in the fresh chopped parsley. Serve the shrimp scampi immediately, garnished with lemon wedges. It’s delicious over linguine or angel hair pasta, or simply enjoy it with some crusty bread to soak up the garlicky butter sauce.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat them dry well to avoid excess moisture in the pan.
Can I Substitute White Wine in the Sauce?
Absolutely! If you prefer not to use alcohol, chicken broth or vegetable broth works great as a substitute. You can also add a splash more lemon juice for brightness.
How Should I Store Leftover Shrimp Scampi?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave—adding a little butter or lemon juice helps keep the sauce fresh.
What Can I Serve With Shrimp Scampi?
It pairs wonderfully with pasta like linguine or angel hair, crusty bread, or even a light salad. The sauce is perfect for soaking up, so anything that holds sauce well makes a great side!
