Red Lobster Shrimp Scampi Recipe
This Copycat Red Lobster Shrimp Scampi Recipe delivers restaurant-style butter garlic shrimp tossed with pasta in under 30 minutes—perfect for an easy, elegant dinner!
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
For a richer finish, stir in a splash of heavy cream; leftovers stay fresh up to 2 days in the fridge.
Nutrition
Calories: 350kcal
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