Famous Red Lobster Shrimp Scampi Recipe

There's nothing quite like the sizzle of garlic butter and shrimp hitting a hot skillet. Red Lobster's Shrimp Scampi is the kind of dish that fills your kitchen with an irresistible aroma and has you counting the seconds until dinner is served.

this Recipe

I first tried recreating this recipe after a celebratory dinner at Red Lobster where the shrimp scampi completely stole the show. After a few attempts and taste tests, I’ve finally nailed a version that tastes just like the restaurant favorite—without the drive or the price tag. It's easy, elegant, and perfect for everything from date night to a quick weeknight meal.

Let’s dive into what makes this shrimp scampi so special and how you can whip it up in under 30 minutes.

Why You’ll Love This Famous Red Lobster Shrimp Scampi Recipe

Get ready to fall in love with your new go-to shrimp dinner. This homemade version of Red Lobster’s Shrimp Scampi is not only delicious but also ridiculously simple to make.

First, let’s talk about speed. This dish is ready from prep to plate in just about 25 minutes. The shrimp cook up quickly, and the sauce comes together in the same skillet—no fancy techniques required.

It’s also budget-friendly. While shrimp may seem like a splurge, buying frozen raw shrimp in bulk and thawing only what you need makes this a surprisingly economical dish. Most of the other ingredients—like garlic, butter, and pasta—are pantry staples.

Another win? This scampi is versatile. You can serve it over pasta, rice, or even with a hunk of crusty bread to mop up all that luscious, lemony garlic butter. Want to keep it low-carb? It’s fantastic over zucchini noodles too.

Lastly, it’s restaurant-quality at home. You’ll be amazed at how close this tastes to the original, and your guests (or family) will think you’ve ordered in from Red Lobster. But we’ll keep the secret between us.

Now that you’re drooling, let’s talk ingredients.

Ingredients Notes

The magic of this shrimp scampi comes from its balance of bold flavors and simple ingredients. Each one brings something important to the table, so choosing quality components really makes a difference.

Let’s start with the shrimp. You’ll want large, raw shrimp—peeled and deveined. I prefer using tail-on shrimp for presentation and a little extra flavor, but if you’re short on time, tail-off works just fine. Fresh shrimp are wonderful if you can get them, but frozen shrimp thawed properly work beautifully here too.

Next is the butter, and lots of it. This is the heart of the scampi sauce. Use real, unsalted butter so you can better control the saltiness of the final dish. The butter combines with garlic and white wine to form the base of that signature sauce.

Speaking of garlic, fresh is non-negotiable. Pre-minced garlic from a jar doesn’t deliver the same punch. You want that sharp, aromatic kick that only freshly minced cloves can provide. I usually use at least 4 cloves—sometimes more, depending on my mood.

White wine brings the acidity and depth that balances out the richness of the butter. A dry white like Sauvignon Blanc or Pinot Grigio works great. If you prefer not to cook with alcohol, you can substitute with chicken broth and a splash of lemon juice, though the flavor won’t be quite as complex.

Finally, lemon juice and parsley brighten the dish and add a fresh finish. Don’t skip the lemon—it cuts through the richness and makes everything pop. And fresh parsley (not dried!) adds color and that signature herby aroma.

No fancy equipment needed—just a good skillet, a pasta pot, and a pair of tongs.

How To Make This Famous Red Lobster Shrimp Scampi Recipe

Making this dish is as easy as it is satisfying. You’ll be amazed how fast it comes together, so have all your ingredients prepped and ready before you start cooking.

Begin by bringing a large pot of salted water to a boil. Add your pasta—linguine is a classic pairing—and cook according to package directions. While the pasta cooks, focus on the shrimp and sauce.

In a large skillet over medium heat, melt a generous amount of butter with a drizzle of olive oil. Once hot, add the shrimp in a single layer. Let them cook undisturbed for 1-2 minutes until they turn pink and start to curl. Flip and cook for another minute or so, just until opaque. Remove the shrimp and set them aside on a plate so they don’t overcook.

In the same skillet, add a little more butter and the freshly minced garlic. Sauté for about 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter. Pour in the white wine and let it simmer for 2-3 minutes, reducing slightly and allowing the alcohol to cook off.

Add a final pat of butter and a good squeeze of fresh lemon juice to the sauce. Stir until it’s silky and well combined. Then return the shrimp to the pan, tossing them in the sauce so they soak up all that garlicky goodness.

Once the pasta is cooked, drain it (reserve a bit of pasta water in case you want to loosen the sauce) and add it directly into the skillet with the shrimp and sauce. Toss everything together gently, making sure the pasta is evenly coated.

Top it off with a sprinkle of chopped fresh parsley and maybe a few extra squeezes of lemon juice, then serve immediately. Total time? About 25 minutes from start to finish.

Storage Options

This shrimp scampi is best enjoyed fresh, but leftovers can be stored and enjoyed the next day with just a little care.

To store, place any cooled leftovers in an airtight container and refrigerate. They’ll keep for up to 2 days, though the texture of the shrimp may become slightly firmer over time.

If you want to freeze it, I recommend freezing just the sauce (without the shrimp or pasta), as shrimp can become rubbery once frozen and reheated. Reheat the sauce gently and add freshly cooked shrimp when ready to serve.

To reheat, warm the shrimp and pasta in a skillet over medium-low heat with a splash of water or extra butter to revive the sauce. Microwave reheating works in a pinch, but be cautious to avoid overcooking the shrimp.

Variations and Substitutions

One of the best things about shrimp scampi is how flexible it is. Whether you're out of an ingredient or catering to dietary needs, there’s always a workaround.

Not a fan of shrimp? Try using scallops or chicken instead. Scallops offer a luxurious texture, while thinly sliced chicken breast can turn this into more of a creamy lemon-garlic chicken pasta.

Need to skip the wine? No problem. Substitute with low-sodium chicken broth and an extra squeeze of lemon. The acidity will help cut through the butter just like the wine does.

If you’re going gluten-free, swap the pasta for your favorite gluten-free noodles, or spoon the shrimp and sauce over a bed of rice or mashed potatoes for a comforting twist.

Want a bit of heat? Add a pinch of red pepper flakes when cooking the garlic. It gives the dish a subtle kick that really brings it to life.

And for a dairy-free version, try using plant-based butter. The flavor won’t be identical, but you’ll still get that rich, garlicky sauce that makes scampi so satisfying.

Don't be afraid to make this recipe your own. Whether you follow it to the letter or play around with the ingredients, it’s nearly impossible to go wrong with butter, garlic, and shrimp.

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