If you’ve ever dreamed of serving restaurant-quality seafood at home, you’ll adore this Red Lobster Shrimp Scampi recipe. Juicy shrimp, a zesty lemon-garlic butter sauce, and a whisper of Old Bay come together for a dish that tastes just like your favorite seafood spot—but is even better straight out of your own kitchen!
Why You’ll Love This Recipe
- Restaurant-Worthy Flavor: Classic Red Lobster Shrimp Scampi taste—zesty, garlicky, and buttery—delivered right in your own kitchen.
- 30-Minute Magic: From start to finish, this dish is ready in just half an hour, so it’s perfect for busy weeknights or last-minute guests.
- Simple, Fresh Ingredients: All you need are a handful of pantry and fridge staples—no complicated shopping list required.
- Crowd-Pleasing Presentation: With plump shrimp glistening in a golden sauce, this meal always looks (and tastes!) impressively gourmet.
Ingredients You’ll Need
The beauty of Red Lobster Shrimp Scampi is that each ingredient serves a purpose for flavor, color, or creaminess. Using these basics, you’ll get an authentic taste that’s as vibrant as it is satisfying—don’t skip a single one if you want that classic scampi magic!
- 1 pound extra large shrimp, peeled and deveined: Big, juicy shrimp are the star—look for wild-caught if possible for the best flavor.
- 1/2 teaspoon kosher salt: Enhances every savory, buttery bite.
- 1/4 teaspoon freshly ground black pepper: Adds a subtle warmth and contrast to the lemony sauce.
- 2 teaspoons Old Bay Seasoning, divided: This classic seafood seasoning brings signature Red Lobster Shrimp Scampi flavor and a hint of spice.
- 1 tablespoon olive oil: Gives the shrimp a golden sear and a little earthy flavor to build on.
- 4 cloves garlic, minced: Garlic brings the soulful aroma and authentic taste that scampi needs.
- 1 1/2 cups white wine: Use a crisp, dry white for brightness (Sauvignon Blanc or Pinot Grigio are perfect).
- 1/4 cup lemon juice, freshly squeezed: The tangy burst that makes each forkful sing with freshness.
- 1/2 cup unsalted butter, room temperature: This is what gives the sauce its glossy, unctuous richness—don’t skimp!
- Optional – Fresh chopped flat leaf parsley and freshly grated Parmesan cheese: Color and sharpness in every sprinkle, if you want to take it over the top.
Variations
One of the joys of homemade Red Lobster Shrimp Scampi is how endlessly adaptable it is. Whether you’re catering to dietary needs or craving something a little different, these substitutions and twists are both simple and delicious.
- Swap the Wine: Use chicken broth in place of white wine for an alcohol-free version (the sauce will still be rich and flavorful).
- Zoodle It Up: Trade classic pasta or rice for spiralized zucchini noodles for a low-carb, gluten-free kick.
- Add Heat: Sprinkle in a pinch of red pepper flakes along with the garlic for a spicier take on traditional shrimp scampi.
- Make It Dairy-Free: Substitute vegan butter for the unsalted butter to cater to lactose intolerance or vegan diets.
How to Make Red Lobster Shrimp Scampi
Step 1: Season the Shrimp
Start by patting your shrimp dry with paper towels—this step helps you get a beautiful sear. Sprinkle both sides with kosher salt, freshly ground black pepper, and half of your Old Bay Seasoning for maximum flavor in every bite.
Step 2: Sear the Shrimp
Heat olive oil in a large skillet over medium-high. Once it’s shimmering but not smoking, nestle in your seasoned shrimp. Cook for 2-3 minutes per side, flipping carefully with tongs when the underside looks pink and just kissed with color. Remove the shrimp to a plate—don’t worry, they’ll finish cooking in the sauce!
Step 3: Sauté the Garlic
Lower the heat just a touch and add the minced garlic to your skillet. Sauté for about 1 minute, stirring continuously so it turns fragrant but doesn’t burn. This is when your kitchen starts to smell like Red Lobster in the very best way.
Step 4: Deglaze the Pan
Pour in the white wine and freshly squeezed lemon juice, using a wooden spoon or spatula to scrape up any delicious brown bits. Bring the mixture to a boil, then reduce the heat and let it gently simmer for about 5 minutes—this concentrates the flavors and creates the base of your luscious sauce.
Step 5: Make It Buttery
Stir in the butter, cut into pieces, and the remaining Old Bay. As the butter melts, the sauce turns shiny, rich, and irresistibly creamy—be patient and let it all emulsify together.
Step 6: Finish and Serve
Add the shrimp and all their juices back to the skillet, tossing to coat them lovingly in that lemon-garlic butter. Taste and adjust salt or pepper if needed. If you like, shower everything with chopped parsley and a snowfall of Parmesan right before serving.
Pro Tips for Making Red Lobster Shrimp Scampi
- Shrimp Selection Counts: Opt for extra-large shrimp (16-20 count per pound) for the plump, juicy bites that define Red Lobster Shrimp Scampi—smaller shrimp cook too fast and can dry out.
- Wine Matters: Choose a dry, unoaked white wine for a clean sauce that doesn’t overpower the shrimp—avoid sweet or heavily oaked varieties.
- Don’t Overcook: Shrimp turn rubbery if cooked too long—pull them from the pan as soon as they are pink and just opaque, and finish them gently in the sauce.
- Emulsify Like a Pro: Swirl in the butter little by little with heat on low; this helps the sauce stay glossy and smooth rather than greasy.
How to Serve Red Lobster Shrimp Scampi
Garnishes
A handful of fresh chopped parsley brightens the plate, while a little grated Parmesan takes the richness and presentation to another level. A wedge of lemon on the side adds a cheerful pop and lets everyone squeeze just the right punch of citrus onto their shrimp.
Side Dishes
Serve your Red Lobster Shrimp Scampi over a bed of perfectly cooked linguine, angel hair pasta, or fluffy white rice to soak up every drop of that beautiful sauce. A simple green salad or steamed asparagus makes a crisp, light addition—and don’t forget a few slices of toasty garlic bread to mop up the extra garlic butter!
Creative Ways to Present
For a show-stopping dinner, pile the saucy shrimp in a shallow serving bowl and sprinkle with extra parsley and lemon zest. Or serve tapas-style as an appetizer with toothpicks and crusty bread for dipping—everyone loves a taste of Red Lobster Shrimp Scampi before the main dish arrives.
Make Ahead and Storage
Storing Leftovers
Any leftover shrimp scampi can be cooled quickly, then stored in an airtight container in the fridge for up to two days. The flavors deepen as they mingle, making for a super-tasty lunch or quick dinner reheat.
Freezing
While cooked shrimp can be frozen, it’s best to store the scampi sauce and the shrimp separately for optimum texture. Place them in separate freezer-safe containers for up to 1 month; thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the sauce gently in a skillet over low heat, adding a splash of water or broth if it looks thick. Add the shrimp just long enough to heat through—they’re already cooked, so don’t overdo it or they can toughen.
FAQs
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Can I use frozen shrimp for Red Lobster Shrimp Scampi?
Absolutely! Just make sure to fully thaw and pat dry your shrimp before seasoning and cooking. Excess moisture will prevent the shrimp from searing well.
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Is there a non-alcoholic substitute for the white wine?
Yes—swap in an equal amount of chicken broth, or even vegetable broth, and add an extra squeeze of lemon for that signature tangy note. The flavor will still be wonderfully balanced.
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How can I make Red Lobster Shrimp Scampi spicier?
For a little heat, stir in 1/4 to 1/2 teaspoon red pepper flakes along with the garlic, or finish the dish with a few dashes of your favorite hot sauce. It plays beautifully with the bright, buttery flavors.
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Can I double the recipe for a crowd?
Definitely! Sear your shrimp in batches to avoid overcrowding the pan, then combine everything together with the sauce at the end for even flavor. It’s a showstopper on a big platter.
Final Thoughts
If you’re ready to experience the magic of Red Lobster Shrimp Scampi at home, this quick and easy recipe delivers all the flavor, fun, and wow factor you could hope for. Dive in, make it your own, and don’t forget to share it with someone you love—a meal this good is meant to be celebrated.
