Ever get caught staring at that garlicky shrimp scampi on the menu at Red Lobster, your mouth watering as you imagine the butter shimmering in the skillet? The bright zing of lemon, the savory smack of garlic—it’s like comfort and celebration in one bite. But you’d probably shrug and think it’s reserved for restaurant nights or fancy dinners, right? Well, guess what: you can whip up that same restaurant-worthy scampi in your own kitchen, even on the busiest weeknights.
With a handful of pantry staples, a hot skillet, and about twenty minutes, you’ll have everyone at the table asking for seconds. Plus, the aroma will have neighbors peeking through the windows before you even set the plates down. You know what saved me once? A half-forgotten bag of frozen shrimp and a last-minute panic over dinner plans—I threw this scampi together faster than you can say “takeout.” And if I can do it, trust me, so can you.
Why You’ll Love It
This scampi is the superhero of dinner ideas—it arrives on your table with minimal armor (one pan only) yet delivers a knockout punch of flavor. Butter, garlic, and lemon play tag across tender shrimp, creating a dish that’s cozy enough for a random Tuesday but stylish enough if you’re trying to impress that special someone. You can switch the wine for broth, dial up the heat with red pepper flakes, or even toss in a handful of fresh herbs to make it yours. And hey, it sits at just around 4g net carbs per serving, so you can skip the guilt if you’re watching carbs. What’s not to love? Plus, cleanup is a breeze—goodbye, pile of dishes.
Imagine serving this at a laid-back summer barbecue or enjoying it by candlelight on a cozy winter night, paired with a crisp Sauvignon Blanc. Friends and family will inevitably ask how you got the butter to coat every shrimp so perfectly. Spoiler: no secret gadgets—just good timing and top-quality ingredients.
Timing and Servings
Serves 4 generously, which makes it perfect for a family dinner or a small gathering of friends. Prep time clocks in at about 10 minutes—enough to peel, devein, and season the shrimp—while cooking takes another 10 minutes or so. That means you’ll have dinner on the table in about 20 minutes, start to finish. If you’re feeding fewer people, the recipe scales down nicely; just keep an eye on the shrimp so they don’t overcook.
Ingredients
Gather these pantry heroes. You can swap chicken broth for wine, or toss in extra herbs to match your mood. A top-notch butter like Kerrygold really shines here.
- 1 lb jumbo shrimp (16–20 count), peeled and deveined, tails on or off
- ½ cup unsalted butter (1 stick), preferably Kerrygold
- 2 Tbsp extra-virgin olive oil
- 4 cloves garlic, minced (about 2 Tbsp)
- ¼ cup dry white wine (Sauvignon Blanc) or low-sodium chicken broth
- Zest and juice of 1 lemon (about 3 Tbsp juice)
- ¼ tsp red pepper flakes (optional, for a bit of heat)
- 2 Tbsp fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Directions
- Pat shrimp dry with paper towels, season with salt and pepper, and heat 1 Tbsp butter plus olive oil in a skillet over medium-high heat.
- When butter foams, arrange shrimp in a single layer, so they sear, not steam. Cook 1–2 minutes per side until pink and opaque.
- Move shrimp to a plate and cover. Lower heat to medium, add remaining butter, then garlic and red pepper flakes; sauté 30 seconds until fragrant.
- Pour in wine or broth, scrape up bits with a wooden spoon, and simmer until the liquid halves and takes on a syrupy glow.
- Stir in lemon juice and zest, return shrimp to the pan, and toss so every piece gets cloaked in sauce.
- Remove from heat, sprinkle parsley, taste, and adjust seasoning. Serve immediately with lemon wedges so you can mop up the last drop.
Variations
Spicy Diablo: Bump up the red pepper flakes and add a pinch of cayenne for a fire-cracker finish.
Lemon Garlic Pasta: Toss 8 oz of cooked linguine into the skillet; it soaks up every bit of buttery goodness.
Herby Flight: Swap parsley for fresh basil or tarragon to give it a sweet-herb twist.
Low-Carb Bowl: Serve over zucchini noodles or roasted spaghetti squash for a lighter feel.
Tropical Kiss: Stir in ½ cup diced mango or pineapple for a sunlit, sweet-savory vibe.
Storage & Reheating Tips
Refrigerator: Pop leftovers into an airtight container and stash in the fridge for up to 2 days.
Freezer: If you want to plan ahead, freeze shrimp and sauce in jars for up to a month; thaw overnight in the fridge.
Reheat: Warm gently in a skillet over low heat, adding a splash of water or broth if the sauce gets too thick. Microwaving can make shrimp rubbery—best to avoid it.
FAQs
Can I use frozen shrimp? Absolutely—just thaw them overnight in the fridge and pat them dry before cooking to keep that sear.
Is there a non-alcohol version? Swap the wine for low-sodium chicken broth or seafood stock; the lemon still shines through.
How do I prevent rubbery shrimp? Cook them over medium-high heat, just until they’re opaque and pink at the edges, then pull them off.
Can I scale this recipe? Yes—just cook in batches or use a second pan to avoid overcrowding.
What should I serve with it? Crusty bread, steamed broccoli, a simple arugula salad—pick your favorite side or mix and match.
Conclusion
There you have it: a fail-safe way to recreate that irresistible Red Lobster shrimp scampi at home. Fast, flavorful, and endlessly adaptable, it’s perfect for weeknight dinners or a small celebration. Grab your skillet, rally a few pantry staples, and make it tonight—then come back and tell me which variation stole the show. And hey, if you’ve got a glass of white wine, you know it pairs like a dream.
Red Lobster Shrimp Scampi Recipe
Ingredients
- 1 lb jumbo shrimp 16–20 count, peeled & deveined
- ½ cup unsalted butter Kerrygold recommended
- 2 Tbsp olive oil extra-virgin
- 4 cloves garlic minced
- ¼ cup dry white wine Sauvignon Blanc or chicken broth
- 1 lemon lemon zest & juice about 3 Tbsp juice
- ¼ tsp red pepper flakes optional
- 2 Tbsp fresh parsley chopped
- Kosher salt & pepper to taste
- Lemon wedges for serving
Instructions
- Pat shrimp dry, season with salt and pepper. In a large skillet over medium-high heat, melt 1 Tbsp butter with oil. Add shrimp, cook 1–2 minutes per side until pink. Transfer to plate.
- Reduce heat to medium. Add remaining butter; once melted, stir in minced garlic and red pepper flakes. Sauté 30 seconds until fragrant.
- Pour in white wine (or broth), scraping up browned bits. Simmer 1–2 minutes until sauce reduces by half.
- Stir in lemon juice and zest, then return shrimp to skillet. Toss to coat evenly in garlic butter sauce.
- Remove from heat, sprinkle chopped parsley over shrimp. Taste and adjust seasoning with salt and pepper.
- Plate shrimp scampi with lemon wedges. Enjoy with crusty bread or pasta to soak up extra sauce!
