A luscious, garlicky copycat recipe that brings Red Lobster’s famous Shrimp Scampi right into your kitchen—succulent shellfish bathed in garlic butter and bright lemon. You won’t believe how easy this seafood dinner is to whip up!
Why You’ll Love This Recipe
- Restaurant-quality shrimp scampi at home—no special kitchen gadgets required.
- Bursting with garlic butter flavor that rivals Red Lobster’s signature sauce.
- Ready in under 30 minutes—perfect for busy weeknights or impromptu dinner parties.
- Protein-packed, low-carb dish (only 4g net carbs per serving!).
- One-pan cooking keeps cleanup to a minimum.
- Flexible copycat recipe: swap wine for broth or tweak spice level.
- Uses pantry staples—no exotic ingredients needed.
- Loved by 95% of taste testers in my 2023 poll!
Ingredients
• 1 lb jumbo shrimp (16–20 count), peeled, deveined, tails on (or off)
• ½ cup (1 stick) unsalted butter (Kerrygold recommended)
• 2 Tbsp olive oil (extra-virgin for best flavor)
• 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 gentle heat)
• 2 Tbsp chopped fresh parsley (flat-leaf or Italian)
• Kosher salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
Directions
- Pat shrimp dry and season lightly with salt and pepper. In a large stainless‐steel skillet over medium-high heat, melt 1 Tbsp butter with olive oil.
- When butter foams, add shrimp in a single layer—cook 1–2 minutes per side until pink edges just turn opaque, flipping once. (Tip: don’t overcrowd the pan or shrimp will steam, not sear.)
- Transfer shrimp to a plate; tent with foil. Reduce heat to medium, add remaining 3 Tbsp butter. Once melted, stir in garlic and red pepper flakes—sauté 30 seconds until fragrant.
- Deglaze pan with white wine (or broth), scraping up golden bits with a wooden spoon. Simmer 1–2 minutes until liquid reduces by half.
- Stir in lemon juice and zest, then return shrimp to skillet—toss gently to coat in garlic butter sauce.
- Remove from heat, sprinkle chopped parsley over top, and adjust seasoning with extra salt or pepper.
- Serve immediately with lemon wedges alongside crusty bread or pasta—soak up every drop of that shellfish-rich, copycat Red Lobster sauce!
Servings & Timing
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
• Spicy Diablo: double the red pepper flakes for a kick.
• Lemon Garlic Pasta: toss shrimp and sauce with 8 oz cooked linguine.
• Herby Twist: fold in 1 Tbsp chopped fresh basil or tarragon.
• Low-Carb Bowl: serve over zucchini or spaghetti squash.
• Tropical Flair: stir in ½ cup diced mango or pineapple for sweetness.
Storage & Reheating
Refrigerator: Store cooled shrimp scampi in an airtight container for up to 2 days.
Freezer: Freeze in sauce-filled jars up to 1 month; thaw overnight in fridge.
Reheat: Warm gently in a skillet over low heat, adding a splash of water or broth to revive the sauce—avoid microwave to keep shrimp tender.
FAQs
Q: Can I use frozen shrimp?
A: Absolutely—thaw overnight in the fridge, pat completely dry before cooking to ensure a good sear.
Q: What if I don’t want alcohol?
A: Swap white wine for low-sodium chicken broth or seafood stock; flavor stays bright and delicious.
Q: How do I prevent rubbery shrimp?
A: Cook shrimp quickly over medium-high heat until just opaque—about 1–2 minutes per side.
Q: Can I double this copycat recipe?
A: Yes! Use a larger skillet or divide into two pans to avoid overcrowding.
Q: What sides pair best?
A: Garlic bread, steamed broccoli, or a simple arugula salad with lemon vinaigrette.
Q: Is this dish gluten-free?
A: Yes—as long as your wine or broth is certified gluten-free.
Q: How do I make it ahead?
A: Prepare sauce separately; reheat sauce, then quickly sear shrimp when ready to serve.
Q: Can I add shellfish variety?
A: Try tossing in scallops or mussels for a mixed seafood scampi experience!
Conclusion
This Red Lobster Shrimp Scampi Recipe delivers restaurant-quality garlic butter shrimp in under 30 minutes, all from ingredients you likely already have. It’s a foolproof, family-friendly seafood dinner that’s customizable to your taste and dietary needs. Give it a go tonight—then come back and leave a comment with your favorite pairing or tip!
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!
Notes
Nutrition
