This copycat Red Lobster Shrimp Scampi Recipe brings restaurant-style butter garlic shrimp and pasta to your home kitchen in under 30 minutes. You’ll adore how easy it is to whip up this seafood gem that feels fancy but tastes like pure comfort.
Why You’ll Love This Red Lobster Shrimp Scampi Recipe
• Restaurant-style flair without a trip to the mall seafood spot
• Ready in just 25 minutes—perfect for busy weeknights
• Tender, juicy shrimp bathed in a silky butter garlic sauce
• Homemade copycat that rivals the original Red Lobster favorite
• Easily pairs with pasta, rice, zucchini noodles, or crusty bread
• Flexible wine-to-broth swap for alcohol-free diners
• Family-friendly dinner that impresses without stress
• Minimal ingredients, major flavor—no special tools required
Ready to gather what you need? Let’s check out the ingredients.
Ingredients
• 1 lb large shrimp (16–20 count, peeled & deveined)
• 4 Tbsp unsalted butter (divided; Kerrygold recommended)
• 2 Tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• ¼ cup dry white wine (or low-sodium chicken broth)
• 1 lemon, zested & juiced
• ¼ tsp red pepper flakes (optional for heat)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 Tbsp fresh parsley, chopped (plus extra for garnish)
• 8 oz linguine or angel hair pasta (Barilla or your favorite brand)
Directions
- Cook the Pasta
Bring a large pot of salted water to a boil, add linguine, and cook until just al dente (about 8–9 minutes). Scoop out ½ cup of pasta water before draining—that starchy water helps marry sauce and noodles later. - Pat and Season the Shrimp
While pasta bubbles away, pat shrimp dry with paper towels. Toss them in salt and pepper so every bite is seasoned through. - Heat the Pan
Warm a large nonstick skillet over medium-high heat. Add 2 Tbsp butter and the olive oil. You want a thin film of shimmering fat to prevent sticking. - Sauté the Garlic
Stir in minced garlic and red pepper flakes, cooking for about 30 seconds or until fragrant—beware of burning; garlic can turn bitter if left too long. - Cook the Shrimp
Add shrimp in a single layer. Cook 1½–2 minutes per side until they’re pink, firm, and opaque—watch that color change to know they’re done. - Deglaze with Wine
Pour in the white wine (or broth), scraping up any browned bits from the pan’s bottom. Let it simmer 1–2 minutes until slightly reduced. - Finish the Sauce
Lower heat to medium and stir in the remaining 2 Tbsp butter, lemon juice, and zest until the sauce is silky. Taste and adjust salt or pepper. - Toss with Pasta
Return drained pasta to the pan, adding reserved pasta water a splash at a time until the sauce clings beautifully. Stir in chopped parsley for a fresh finish. - Serve and Garnish
Divide onto warm plates, sprinkle extra parsley, and offer lemon wedges on the side. Dive in right away for best texture and flavor.
Servings & Timing
• Yield: Serves 4 hungry diners
• Prep Time: 10 minutes to peel, chop, and zest
• Cook Time: 15 minutes from skillet to plate
• Total Time: 25 minutes for a stress-free seafood dinner
Variations
• Spicy Scampi: Boost heat with an extra ½ tsp of red pepper flakes.
• Creamy Style: Stir in ¼ cup heavy cream for a luscious sauce.
• Veggie Boost: Toss in baby spinach or cherry tomatoes at the end.
• Low-Carb Option: Swap pasta for zucchini ribbons or cauliflower rice.
• Keto-Friendly: Skip the wine, double the butter, and use shirataki noodles.
• Lemon-Herb Twist: Add a sprinkle of fresh thyme or oregano.
Storage & Reheating
Store leftover shrimp scampi in an airtight container in the fridge for up to 2 days. If you want to freeze, separate shrimp from the sauce and freeze each in sealable bags for up to one month—shrimp can get rubbery if frozen fully sauced. To reheat, gently warm shrimp in a skillet over low heat with a splash of olive oil or reserved pasta water, stirring until just heated through.
FAQs
- Can I use frozen shrimp?
Yes—thaw fish gently in the fridge overnight or under cold running water, then pat dry before cooking. - How do I prevent rubbery shrimp?
Cook shrimp only until pink and opaque—overcooking by even 30 seconds can make them tough. - Is the wine mandatory?
No—sub chicken or vegetable broth equal parts for a family-friendly, alcohol-free version. - Can I prep the sauce ahead of time?
You can mix garlic, butter, and parsley in advance, but toss shrimp fresh for best texture. - What pasta works best?
Long strands like linguine or angel hair soak up sauce nicely, but penne or fettuccine are great too. - How do I thicken a thin sauce?
Add pasta water a tablespoon at a time until it clings—the starch from the water acts like a natural thickener. - Can I make this gluten-free?
Absolutely—use your favorite GF pasta or serve over polenta for a twist.
Conclusion
This Red Lobster Shrimp Scampi Recipe proves you can have restaurant-style dinner at home without hours in the kitchen. It’s a simple, elegant meal that feels special yet stays delightfully easy. Give it a whirl, leave a comment, and explore more copycat favorites on our blog!
Red Lobster Shrimp Scampi Recipe
Ingredients
- 1 lb large shrimp 16–20 count, peeled and deveined
- 4 Tbsp unsalted butter divided; Kerrygold recommended
- 2 Tbsp extra-virgin olive oil
- 3 cloves garlic minced
- 1/4 cup dry white wine or chicken broth
- 1 lemon zested and juiced
- 1/4 tsp red pepper flakes optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 Tbsp fresh parsley chopped, plus extra for garnish
- 8 oz linguine pasta Barilla recommended
Instructions
- Bring salted water to a boil, add linguine, and cook until just al dente (8–9 minutes). Reserve ½ cup pasta water before draining.
- Pat shrimp dry, then toss with kosher salt and black pepper so every bite is flavorful.
- Warm a large nonstick skillet over medium-high heat, then melt 2 Tbsp butter with olive oil for a slick cooking surface.
- Stir in minced garlic and red pepper flakes, cooking 30 seconds until fragrant—watch closely to avoid browning.
- Place shrimp in a single layer and cook 1½–2 minutes per side until they turn pink and firm.
- Pour in white wine or broth, scrape up any bits, and simmer 1–2 minutes until slightly reduced.
- Lower heat, stir in remaining butter, lemon juice, and zest until the sauce becomes silky and cohesive.
- Return pasta to the skillet, adding reserved water as needed until sauce clings evenly; stir in chopped parsley.
- Transfer to plates, garnish with extra parsley and lemon wedges, and enjoy immediately for best texture.
Notes
Nutrition
