Famous Red Lobster Shrimp Scampi Recipe

There's something magical about that first bite of Red Lobster’s Shrimp Scampi—tender shrimp swimming in a buttery garlic wine sauce, kissed with lemon and herbs. The aroma alone is enough to transport you to a cozy seaside restaurant, and the flavor? Pure indulgence.

this Recipe

I remember the first time I tried to recreate this at home—it was a weeknight, and I was craving seafood without the hefty price tag. With a little trial and error, I cracked the code. Now, it’s a go-to dinner in our house when we want something special without the fuss or the bill.

Once you see how easy and quick it is to make, you’ll want to put this one on regular rotation. Let's dive into why this dish is such a keeper.

Why You’ll Love This Red Lobster Shrimp Scampi

This copycat Shrimp Scampi recipe brings all the flavor and elegance of the restaurant version—right to your kitchen.

First off, it's quick and easy. From prep to plate, you’ll be enjoying this dish in about 25 minutes. That makes it perfect for busy weeknights, or when unexpected guests drop by and you need something impressive fast.

It’s also surprisingly affordable. A restaurant portion of shrimp scampi can run $20 or more, but you can make this entire dish at home for a fraction of that cost. A bag of frozen shrimp, a few pantry staples, and boom—you’re in business.

Another huge plus: it’s family-friendly and flexible. You can serve it over pasta, rice, or even with crusty bread for dipping. My kids like it with linguine, while I’m partial to angel hair or zucchini noodles when I’m keeping things light.

And if you’re hosting? This dish feels fancy enough for entertaining. Pair it with a chilled white wine and a simple salad, and you've got a dinner that feels straight off a restaurant menu.

Now that you're all in, let’s take a closer look at the ingredients that make this recipe so irresistible.

Ingredients Notes

The brilliance of this dish lies in its simplicity—just a handful of ingredients come together to create a deeply flavorful sauce that clings perfectly to the shrimp.

Start with large shrimp, peeled and deveined. I like using 21/25 count shrimp—they’re a good size for soaking up the sauce without being too bulky. If you’re using frozen shrimp, just thaw them under cold water for 10 minutes before cooking.

The backbone of the sauce is unsalted butter. This adds a rich, creamy mouthfeel without overpowering the delicate seafood flavor. Use high-quality butter if you can—it really makes a difference here.

Fresh garlic is absolutely essential. You’ll want to use at least 4 cloves, finely minced, for that signature bold, aromatic kick. Don’t skimp! It’s the star of the show.

White wine is what gives this sauce its signature brightness and depth. A dry variety like Sauvignon Blanc or Pinot Grigio works beautifully. If you prefer not to cook with wine, a mix of chicken broth and lemon juice is a solid substitute.

And finally, lemon juice and parsley bring everything together. The lemon cuts through the richness of the butter, while the parsley adds a fresh, herbal lift at the very end. A little sprinkle of red pepper flakes gives the sauce a subtle heat that keeps you coming back for more.

You’ll also need a large skillet, preferably non-stick or stainless steel, and a zester or microplane for getting that perfect lemon zest finish.

How To Make This Red Lobster Shrimp Scampi

Creating this buttery, garlicky masterpiece is much simpler than you'd expect—and it all happens in one pan.

Start by heating a generous amount of butter and olive oil in a large skillet over medium heat. Once melted and shimmering, toss in your garlic and red pepper flakes. Stir constantly for about 30 seconds—just until the garlic is fragrant. Don’t let it brown, or it’ll turn bitter.

Next, add your shrimp in a single layer. Cook them for about 2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them—they can go from juicy to rubbery in a flash. Once done, transfer the shrimp to a plate and keep warm.

In the same skillet, pour in the white wine and fresh lemon juice. Use your spoon to scrape up any bits stuck to the bottom of the pan—this is where the flavor lives. Let it simmer for 2-3 minutes to reduce slightly and concentrate the flavor.

Now stir in the remaining butter. Swirl the pan gently until the butter melts into a velvety sauce. Return the shrimp to the pan and toss everything together until well coated. Let it cook for another minute just to warm through.

Sprinkle in the chopped parsley and lemon zest, give it one final stir, and that’s it. The whole process takes under 25 minutes from start to finish—and tastes like you spent hours.

Storage Options

This shrimp scampi is best enjoyed fresh, but leftovers can be stored and reheated with great results.

To store, place any leftover shrimp and sauce in an airtight container and refrigerate for up to 3 days. Avoid freezing, as the texture of the shrimp can become rubbery once thawed and reheated.

If you’ve served it with pasta, store them separately if possible. This keeps the pasta from absorbing all the sauce and getting mushy.

When reheating, do so gently. Add a splash of broth or water to a skillet over low heat and warm the shrimp and sauce slowly. Microwave reheating works too, but be sure to cover and heat in short bursts to avoid overcooking the shrimp.

Variations and Substitutions

One of the best things about shrimp scampi is how easy it is to customize based on your preferences or pantry situation.

Not into wine? No problem—just swap it with a combination of chicken broth and lemon juice. You’ll still get that lovely tang without any alcohol.

Looking to make it heartier? Stir in some halved cherry tomatoes or baby spinach right after the shrimp. They’ll wilt beautifully and add color, texture, and a nutritional boost.

For a spicy kick, increase the red pepper flakes or add a dash of Cajun seasoning. It transforms the dish into something bolder and Southern-inspired.

Want a creamier version? Stir in a splash of heavy cream or grated Parmesan at the end for a richer, more luxurious sauce.

And if you're eating low-carb, ditch the pasta and serve this over zoodles (zucchini noodles) or even a bed of sautéed cauliflower rice. It's just as satisfying and keeps things light.

Print