Red Lobster Shrimp Scampi Recipe
This copycat Red Lobster Shrimp Scampi Recipe features succulent shrimp in a rich garlic butter and lemon sauce, perfect for quick seafood dinners that taste like you’re dining out.
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
For best texture, don’t overcrowd the pan. Use fresh lemon and high-quality butter for maximum flavor. Leftovers can be stored up to 2 days in fridge.
Nutrition
Calories: 320kcal
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