Easy Red Lobster Shrimp Scampi is a simple and tasty dish that brings together juicy shrimp, buttery garlic sauce, and a splash of lemon for a bright finish. It’s inspired by the classic from Red Lobster but made with just a few ingredients and minimal fuss at home. The sauce is smooth, buttery, and tangy, coating each shrimp in delicious flavor.
I love making this shrimp scampi because it feels fancy enough for company but comes together in about 20 minutes, so it’s perfect for a weeknight dinner. One tip I always follow is to use fresh garlic and squeeze in fresh lemon juice right at the end to keep those bright flavors popping. It makes the whole dish taste so fresh and vibrant, even though it’s super easy to make.
My favorite way to serve this is over a bed of spaghetti or with crusty bread on the side to soak up all that garlicky sauce. It’s also a great recipe to double if you want leftovers for a quick lunch the next day. Whenever I make it, everyone always asks for seconds, and that makes me feel like I’m bringing a little bit of restaurant magic straight to the kitchen table.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work great here. I like leaving tails on for extra flavor and a pretty plate, but you can toss them off if you prefer.
Butter & Olive Oil: Butter creates that rich, creamy sauce, while olive oil helps prevent burning. If dairy-free, swap butter for a plant-based alternative or extra olive oil.
Garlic: Fresh minced garlic is a must for bright, bold flavor. Avoid garlic powder here since it won’t give the same fresh punch.
White Wine: I use a dry white wine for depth, but chicken broth is a great alcohol-free swap that still adds savory notes.
Lemon Juice & Parsley: Fresh lemon juice balances the butter’s richness nicely. Fresh parsley adds a lovely herbal touch—dried parsley won’t be the same.
Pasta: Spaghetti or linguine are perfect since their long strands soak up the sauce well. You can try angel hair for something lighter, or gluten-free pasta if needed.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook fast and turn rubbery if overdone, so keep these tips in mind:
- Pat shrimp dry before cooking to get a good sear and avoid steaming.
- Cook shrimp in a single layer—crowding the pan causes uneven cooking.
- Cook 2 minutes per side on medium heat until pink and opaque.
- Flip shrimp once, then add liquids like wine to finish cooking gently.
- Remove immediately once shrimp curl and turn from translucent to opaque.
I find that watching for shrimp to turn pink with just a touch of opacity is the key. As soon as they look done, remove them from heat to keep them tender and juicy.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp evenly and making the garlic butter sauce in one pan.
- Large pot – to boil pasta easily without crowding.
- Colander – to drain pasta quickly and prevent sogginess.
- Tongs or slotted spoon – helps you toss pasta with sauce and serve shrimp without breaking them.
- Garlic press or fine knife – makes mincing garlic faster and finer for better flavor release.
Flavor Variations & Add-Ins
- Add baby spinach or arugula at the end for a pop of color and fresh taste.
- Swap shrimp for scallops or chunks of lobster for a different seafood twist.
- Use crushed red pepper flakes or a pinch of cayenne to add mild heat if you like spice.
- Stir in grated Parmesan cheese for a creamy, cheesy finish that pairs well with garlic butter.
Easy Red Lobster Shrimp Scampi
Ingredients You’ll Need:
Shrimp and Sauce:
- 1 pound large shrimp, peeled and deveined, tails on
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional, for mild heat)
- ¼ cup dry white wine (or chicken broth as substitute)
- Juice of 1 lemon (about 2 tablespoons)
- ¼ cup fresh parsley, chopped
Pasta and Garnish:
- 8 ounces spaghetti or linguine pasta, cooked al dente according to package instructions
- Lemon wedges, for garnish
How Much Time Will You Need?
This dish takes about 20 minutes total. You’ll spend around 10 minutes prepping and cooking the shrimp and sauce, and about 10 minutes cooking and draining the pasta. Everything comes together quickly for a fresh and tasty dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. Drain and set aside.
2. Prepare and Cook the Shrimp:
Pat your shrimp dry with paper towels, then season them lightly with salt and pepper. In a large skillet, melt 2 tablespoons of butter along with the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant but not browned.
Add the shrimp in a single layer and cook for about 2 minutes on one side, until they start turning pink. Flip the shrimp over.
3. Make the Sauce and Combine:
Pour in the white wine or chicken broth and cook for another 2 to 3 minutes, until the shrimp are fully opaque and cooked through. Stir in the lemon juice, the remaining tablespoon of butter, and chopped parsley. Toss everything gently so the shrimp get coated with the buttery garlic sauce.
Add the cooked pasta to the skillet and toss lightly to mix the pasta with the sauce and shrimp.
4. Serve and Enjoy:
Serve your shrimp scampi immediately with lemon wedges on the side for squeezing over the top. This dish is perfect with a simple green salad or crusty bread to soak up any extra sauce.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely in the fridge overnight or quickly under cold running water. Pat them dry before cooking to avoid excess moisture.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth works great as a substitute. It adds flavor without the alcohol and keeps the sauce deliciously savory.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly to keep the shrimp tender.
Can I Make Shrimp Scampi Ahead of Time?
You can prep the shrimp and sauce separately and refrigerate them for up to a day. When ready, reheat and toss with freshly cooked pasta for the best texture and flavor.
