“Juicy shrimp, garlic, butter, white wine, and a hint of lemon—Red Lobster Shrimp Scampi brings restaurant flavor right to your table. Perfect for a cozy, homemade seafood night!”
Ever find yourself craving something from a restaurant, and no matter what you do, it’s just not the same when you try to make it at home? For me, that’s Red Lobster’s shrimp scampi. There’s something almost magical about it, and I don’t use that word lightly. I remember the first time I tried to recreate it. I was fresh out of college, feeling all inspired to whip up “fancy” dishes in my tiny apartment kitchen. Spoiler alert: it was more of a buttery garlic disaster than a triumph.
But I kept at it. I mean, when a craving hits, you have to see it through, right? Over time, I got better, and I think I’ve finally nailed that Red Lobster flavor that hooked me in the first place. Now I make this scampi whenever I want to feel like I’m out at a nice seafood restaurant, even if I’m just in sweatpants at home. You can do it too—trust me, it’s easier than you think, and it’ll impress anyone you’re cooking for, whether it’s friends, family, or just… you (no shame, we all need a treat sometimes!).
Why You’ll Love This Red Lobster Shrimp Scampi Recipe
- Classic Flavors in Your Own Kitchen: This isn’t just a copycat recipe; it’s a love letter to Red Lobster’s buttery, garlicky shrimp. And with that Old Bay twist? It’s just chef’s kiss!
- Quick, No-Fuss Cooking: This dish is ready in under 30 minutes—perfect for those nights when you want something special but don’t have the energy for anything too fancy. (We’ve all been there, right?)
- Room to Customize: Love extra garlic? Go wild. Want a bit more zing from the lemon? Squeeze away. This recipe is super forgiving, so you can make it your own. And honestly, it’s hard to mess up something this tasty.
- Pairs with Anything: It’s a main course superstar, but it also plays well with sides—pasta, bread, salad, you name it. And you’ll want something to soak up all that sauce. Trust me.
Ingredient Notes
A few things to keep in mind before you jump in. Because let’s face it, the devil’s in the details when it comes to getting that Red Lobster taste just right:
- Shrimp: I go for extra-large shrimp. They’re juicy, soak up the sauce, and just feel more like the restaurant experience. If you’re using frozen, just thaw ‘em out first—no big deal.
- Garlic: Fresh garlic really makes a difference here. I know, the pre-minced stuff is tempting, but fresh gives a pop of flavor that’s worth the tiny extra effort.
- White Wine: Here’s the deal. Wine adds that restaurant flavor. I usually go with something like a sauvignon blanc. But don’t stress—just go with whatever dry white wine you have on hand.
- Old Bay Seasoning: This is the little secret that gives the scampi a touch of unique spice. If you don’t have it, Italian seasoning or even paprika will add a nice flavor twist.
- Butter and Lemon: Butter is what makes this sauce luxurious, and the lemon gives it brightness. Just do yourself a favor and use fresh lemon juice—none of that bottled stuff.
How To Make This Recipe For Red Lobster Shrimp Scampi (Step-by-step)
Alright, grab your apron (or don’t, I don’t judge), and let’s make some shrimp scampi! I’ll break it down so it’s as easy as possible. Ready?
- Season the Shrimp: Start by seasoning your shrimp with salt, pepper, and a dash of Old Bay. I like doing this step first because it gives the shrimp a nice flavor base before they hit the pan.
- Cook the Shrimp: Heat up some olive oil in a skillet over medium-high heat and lay the shrimp in a single layer. Cook them about 2-3 minutes per side. They should be pink but not rubbery—nobody likes rubbery shrimp. Set them aside for now.
- Sauté the Garlic: In the same skillet, reduce the heat a bit and toss in the minced garlic. You want it to get golden and fragrant, which takes about a minute. Just don’t let it burn—trust me, burnt garlic ruins everything.
- Make the Sauce: Now, pour in the white wine and lemon juice, letting it simmer for around 5 minutes. The smell at this point? Heavenly.
- Butter Time: Add butter, a bit at a time, stirring until it melts into the sauce. It’ll get rich and creamy, exactly what you want. Add the rest of the Old Bay for a little extra oomph.
- Finish with Shrimp: Toss the cooked shrimp back in and let them soak in all that buttery, garlicky goodness. Give them a quick toss to coat, and they’re ready to serve.
- Serve and Enjoy: Plate it up and sprinkle with parsley and Parmesan. Serve with crusty bread or pasta, so you don’t leave any sauce behind. And there you have it—your very own Red Lobster Shrimp Scampi at home!
Storage Tips
Leftovers? Lucky you! Here’s what to do:
Want To Save This Recipe?
- Fridge: Store in an airtight container for up to 2 days. Reheat gently on the stove with a splash of broth or water if the sauce thickens.
- Freezing: Not ideal for shrimp, but if you’re determined, freeze only the sauce and add fresh shrimp when you reheat.
Variations and Substitutions
Feel like mixing things up? Here are some easy ways to adapt the recipe:
- No Wine? No Problem: Swap the white wine with chicken broth. It won’t be exactly the same, but it’ll still taste great.
- Spicy Scampi: Like a little heat? Toss in some red pepper flakes with the garlic.
- Dairy-Free Option: Ghee or olive oil can replace butter, though it won’t be as creamy.
- Different Seasoning: If you don’t have Old Bay, Italian seasoning or a bit of smoked paprika can add a different twist.
What to Serve with this Red Lobster Shrimp Scampi?
Need a little sidekick for your scampi? Here are some ideas:
- Crusty Bread: Perfect for mopping up every last drop of that sauce.
- Pasta: Spaghetti or linguine makes it a full meal.
- Caesar Salad: Adds a nice crunch and goes well with the richness of the scampi.
- Steamed Veggies: Broccoli or green beans are great lighter sides.
Frequently Asked Question:
Can I make this without wine?
Absolutely! Chicken or veggie broth will work in place of the wine.
What shrimp size is best?
Extra-large shrimp really shine here, but large works too if that’s what you have on hand.
Frozen shrimp—yay or nay?
Yay! Just make sure to thaw and dry them before cooking.
How do I avoid overcooking the shrimp?
Shrimp cook fast, so just 2-3 minutes per side should do it. You want them just pink and firm but not rubbery.
And that’s it—Red Lobster Shrimp Scampi, straight to your table. There’s something pretty satisfying about recreating a restaurant classic at home, right? Give it a go, and let me know if you get hooked too!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Red Lobster Shrimp Scampi
Ingredients
- 1 pound extra-large Shrimp peeled and deveined
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 4 cloves garlic freshly minced
- 2 teaspoons Old Bay Seasoning
- 1 tablespoon Olive Oil
- 1 ½ cups White Wine
- ¼ cup lemon juice freshly squeezed
- 1 stick butter unsalted and at room temperature
- 2 tablespoons freshly chopped Parsley
- Freshly grated Parmesan Cheese
Instructions
- Start by heating olive oil in a skillet, over medium-high heat.
- Take the shrimp. Season it with ¼ tsp of salt ¼ tsp of pepper and 1 tsp of Old Bay Seasoning.
- Cook the shrimp for about 2 to 3 minutes on each side until it turns pink. Set it aside for now.
- Using the same skillet sauté minced garlic for 1 minute.
- Next, pour in 1 ½ cups of wine. Add ¼ cup of freshly squeezed lemon juice. Let it simmer for around 5 minutes.
- In order to make the sauce smooth stir in butter along with the remaining Old Bay Seasoning.
- Return the shrimp back to the skillet season according to your taste preference. Let them soak nicely in that sauce.
- Once done plate the shrimp beautifully. Garnish them with chopped parsley as well as grated Parmesan cheese.
- Now you can savor the flavors of your own homemade Red Lobster Shrimp Scampi. Enjoy!
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
