Easy Red Lobster Shrimp Scampi is a simple and tasty dish that brings together tender shrimp, garlic, butter, and a splash of lemon for a bright finish. It’s inspired by the classic Red Lobster recipe everyone loves but made in a way that’s quick enough for any weeknight.
I really enjoy how this recipe feels fancy but is actually so easy to whip up. The garlic and butter create such a lovely sauce that coats the shrimp perfectly, making every bite rich and flavorful without needing a lot of fuss. I often add a little fresh parsley on top because it adds a fresh pop of color and herbal flavor that I can’t get enough of.
My favorite way to serve this shrimp scampi is over a bed of angel hair pasta or with some crusty bread on the side to soak up all that buttery sauce. It’s great for when you want a comforting meal that feels special but doesn’t take hours to make. Plus, it’s a perfect recipe to impress family or friends without stressing in the kitchen!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work well. I prefer shrimp with tails on for extra flavor and a nice presentation. If you’re allergic or vegetarian, try using king oyster mushrooms as a shrimp substitute—they soak up the sauce nicely.
Butter & Olive Oil: Butter is key for richness, but combining it with olive oil helps prevent burning. For a dairy-free version, swap butter with vegan margarine or more olive oil.
Garlic: Fresh garlic is indispensable here. It delivers the classic garlic aroma. If fresh is unavailable, high-quality garlic powder can work in a pinch, but it won’t be as vibrant.
White Wine: This adds brightness and depth. You can skip it or substitute with chicken broth, vegetable broth, or even lemon juice if you prefer no alcohol.
Lemon Juice & Parsley: Lemon juice adds the zing that balances the butter, and fresh parsley gives a pop of color and flavor. I always recommend fresh parsley over dried for its fresh, mild herb taste.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast, so timing is everything to keep them juicy and tender.
- Heat the pan to medium so it’s hot but not smoking before adding shrimp.
- Cook shrimp just 2 minutes per side. They change from translucent to pink and curl slightly when done.
- Remove the shrimp as soon as they’re opaque and pink. Overcooked shrimp become rubbery and tough.
- If using frozen shrimp, make sure they’re fully thawed and patted dry to avoid excess water and soggy results.
Following these steps helps you get tender, flavorful shrimp every time for your scampi.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp evenly and making the sauce without crowding.
- Wooden spoon or silicone spatula – gentle for stirring garlic and shrimp without scratching the pan.
- Citrus juicer – makes squeezing lemon juice easy and mess-free.
- Colander – handy for draining pasta if you serve the scampi with noodles.
- Knife and cutting board – for chopping garlic and parsley finely.
Flavor Variations & Add-Ins
- Add a pinch of smoked paprika for a subtle smoky twist that complements the garlic well.
- Swap shrimp for scallops or chunks of firm white fish for a different seafood mix.
- Toss in halved cherry tomatoes toward the end for a burst of sweetness and color.
- Stir in some grated Parmesan cheese just before serving for a creamy, cheesy finish.
Easy Red Lobster Shrimp Scampi
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- Juice of 1 lemon
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- 8 oz angel hair pasta or linguine (optional, for serving)
Time Needed
This dish takes about 20-25 minutes from start to finish, including optional pasta cooking time. It’s quick to make and perfect for a flavorful weeknight dinner.
Step-by-Step Instructions:
1. Cook Pasta (Optional):
Cook the angel hair pasta or linguine according to package directions until al dente. Drain and set aside.
2. Prepare the Garlic Butter Sauce and Shrimp:
Heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.
3. Cook the Shrimp:
Season the shrimp with salt and pepper, then add to the skillet. Cook approximately 2 minutes per side until they turn pink and opaque.
4. Add Wine and Lemon:
Pour in the white wine (or chicken broth) and lemon juice. Simmer for 2-3 minutes, letting the sauce reduce slightly.
5. Finish with Parsley and Seasoning:
Stir in the fresh parsley. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
6. Serve:
Serve the shrimp and sauce over the cooked pasta or with crusty bread to soak up the delicious garlic butter sauce.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat them dry to avoid excess moisture in the pan.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth or vegetable broth makes a great non-alcoholic substitute. Lemon juice alone can also add brightness, but the broth helps maintain the depth of flavor.
Can I Make Shrimp Scampi Ahead of Time?
Yes! You can prepare the shrimp and sauce up to a day in advance. Store it in an airtight container in the fridge and gently reheat on the stove over low heat before serving. Add a splash of olive oil or butter if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 2 days. To reheat, warm gently on the stovetop or microwave, stirring occasionally to ensure even heating. Avoid overcooking the shrimp during reheating to prevent toughness.
