Famous Red Lobster Shrimp Scampi Recipe

There's something magical about the sizzling aroma of garlic, butter, and shrimp that fills the air when making Red Lobster Shrimp Scampi at home. Tender shrimp bathed in a buttery garlic wine sauce, with a squeeze of fresh lemon and a hint of parsley – it's everything you crave from a restaurant classic, minus the hefty bill.

The first time I tried to recreate this iconic dish, it was on a whim after a beach day – sun-kissed, hungry, and craving seafood. What started as a trial turned into a household staple. It’s fast, flavorful, and makes me feel like I’m sitting at a seaside restaurant every time I make it.

Whether you’re whipping up a date night dinner or just treating yourself on a Tuesday, this copycat Red Lobster shrimp scampi will earn a permanent spot in your recipe rotation.

Let’s dive into what makes this dish so beloved.

Why You'll Love This Red Lobster Shrimp Scampi

This shrimp scampi recipe brings restaurant-level flavor to your kitchen with zero stress. It’s a go-to for quick weeknight meals, elegant dinners, or whenever you’re craving something buttery, garlicky, and satisfying.

First, it’s quick and easy. We’re talking 20 minutes from start to finish – yes, really. Even if you’re juggling kids, homework, and a half-loaded dishwasher, this dish slides into your schedule with ease.

It’s also budget-friendly. Shrimp often feels like a splurge, but buying frozen raw shrimp in bulk makes this recipe super affordable. Most of the other ingredients—like garlic, butter, and olive oil—are pantry staples.

Another reason to love it? It’s surprisingly healthy-ish. There’s no heavy cream or thick sauces—just olive oil, white wine, lemon juice, and a touch of butter. It’s light but indulgent, rich but not overwhelming.

And let’s not forget its versatility. Serve it over angel hair pasta, pair it with crusty bread, or spoon it over zucchini noodles for a low-carb twist. However you serve it, it’s a dish that adapts to you.

Now that you’re craving it, let’s break down what goes into making this Red Lobster favorite at home.

Ingredients Notes

What gives this Red Lobster Shrimp Scampi its irresistible flavor is the simplicity of the ingredients. Each one pulls its weight to create a buttery, garlicky, lemony sauce that’s perfect for coating shrimp and pasta alike.

Let’s start with the shrimp. You'll want large, raw shrimp – peeled and deveined. Fresh is great, but frozen shrimp (thawed, of course) works just as well. Look for ones labeled 21/25 count for a hearty bite. Leaving the tails on adds extra flavor and that classic restaurant look.

Garlic is key here. Don’t skimp. You’ll need at least four cloves, finely minced, to infuse the oil and butter with that rich, savory kick. If you're a garlic lover (hi, me too), feel free to toss in an extra clove.

Butter and olive oil form the base of the scampi sauce. The combination gives you the best of both worlds: the richness of butter and the slight fruitiness of olive oil. Use unsalted butter so you can control the saltiness of the dish.

Then there’s the white wine – another flavor builder. A dry white like Sauvignon Blanc or Pinot Grigio is ideal. It adds depth and a slight tang that balances the richness. Don’t have wine? Chicken broth makes a fine substitute.

Finish it off with a splash of lemon juice and a sprinkle of fresh parsley. The lemon brightens everything up, while the parsley adds color and a fresh, herby note. Optional, but highly recommended: a pinch of red pepper flakes for subtle heat.

You won’t need any fancy tools—just a large skillet, a pot for your pasta if you’re making some, and a zester or juicer if you like your lemon extra punchy.

How To Make This Red Lobster Shrimp Scampi

Making this restaurant-style shrimp scampi at home is easier than you’d expect. Once you have your ingredients prepped, it all comes together in a flash.

Start by patting your shrimp dry with paper towels and seasoning them lightly with salt and pepper. This helps them sear nicely and draws out their natural sweetness during cooking.

In a large skillet, heat olive oil over medium-high heat until it begins to shimmer. Add your shrimp in a single layer—don't overcrowd the pan. Let them cook undisturbed for about 2 minutes on one side, then flip and cook for another minute until just pink and opaque. Remove them from the skillet and set aside.

Lower the heat to medium and add your butter and minced garlic to the same pan. Sauté the garlic for about a minute—just until fragrant. Don’t let it brown or burn; it should stay pale and aromatic.

Next, pour in the white wine and bring it to a simmer. Let it reduce for a few minutes to cook off the alcohol and intensify the flavor. Stir in your lemon juice, a pinch of red pepper flakes (if using), and season with a bit more salt and pepper.

Add the shrimp back into the skillet and toss to coat them in the luscious, buttery sauce. Let them simmer together for another 1-2 minutes so the flavors meld. Sprinkle with fresh parsley, give everything a final stir, and serve hot.

All told, this dish takes about 20 minutes from prep to plate. The hardest part? Not licking the pan.

Storage Options

Leftovers—if you’re lucky enough to have them—store surprisingly well. Let the shrimp cool completely before transferring to an airtight container. They’ll keep in the fridge for up to 3 days.

If you want to freeze it, skip that step. Shrimp gets rubbery after freezing and reheating in sauce, so I don’t recommend it.

To reheat, gently warm the shrimp in a skillet over low heat. Add a splash of water or broth to loosen the sauce if needed. Avoid the microwave if you can—it tends to overcook the shrimp and dull the flavors.

For best results, store the shrimp and pasta separately if you served them together. That way, nothing gets soggy and you can reheat each part to perfection.

Variations and Substitutions

One of the best things about this shrimp scampi is how easy it is to tweak. Whether you're working with dietary restrictions or just want to switch things up, there’s plenty of wiggle room.

No wine on hand? Use chicken broth instead. It won’t have quite the same depth, but it still brings a savory balance to the dish. Add a touch more lemon juice to compensate for the acidity wine would provide.

Want to keep it low-carb? Skip the pasta and serve the shrimp over zoodles (zucchini noodles), cauliflower rice, or steamed broccoli. You’ll still get all the flavor without the extra carbs.

Craving some extra richness? Stir in a couple tablespoons of heavy cream right after the wine reduces. It’ll turn your scampi into more of a creamy garlic shrimp situation—still delicious.

No shrimp? Try it with scallops or even thin strips of chicken breast. The sauce works beautifully with any tender protein.

And if you love spice, don’t be shy with those red pepper flakes. Or add a few dashes of hot sauce to the pan for a scampi with a little extra kick.

Don’t be afraid to experiment—once you’ve mastered the basics, the variations are endless and always delicious.

Ready to bring a little restaurant magic into your kitchen? This Red Lobster Shrimp Scampi is the kind of recipe you’ll reach for again and again—quick enough for weeknights, fancy enough for guests, and tasty enough that no one will believe it’s homemade.

Print