Table of Contents
Introduction
Master the art of creating Red Lobster’s famous Shrimp Scampi in your own kitchen. This copycat recipe captures the perfect balance of garlic-buttery shrimp, white wine, and fresh herbs that made the original dish a restaurant favorite.
Why You’ll Love This Recipe
Skip the restaurant wait and create this beloved seafood dish at home in just 15 minutes. Our version of Red Lobster’s Shrimp Scampi delivers all the flavor of the original – tender shrimp swimming in a luxurious garlic butter sauce that’s perfect for soaking up with crusty bread.
Ingredients
For the Shrimp:
- 1 pound large shrimp (20-25 count), peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Signature Sauce:
- 8 tablespoons unsalted butter
- 6 cloves garlic, finely minced
- ¼ cup white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- ¼ teaspoon red pepper flakes
- ¼ cup Parmesan cheese, freshly grated
For Serving:
- Hot cooked pasta or rice
- Lemon wedges
- Extra parsley for garnish
- Crusty bread for sauce
Instructions
- Prepare the Shrimp:
- Pat shrimp dry with paper towels
- Season with salt, pepper, and garlic powder
- Set aside while preparing sauce
- Create the Sauce Base:
- Melt 4 tablespoons butter in large skillet
- Add minced garlic, sauté until fragrant
- Pour in white wine, simmer 2 minutes
- Add lemon juice and red pepper flakes
- Cook the Shrimp:
- Add seasoned shrimp to pan
- Cook 2-3 minutes per side
- Remove shrimp when pink and curled
- Finish the Dish:
- Add remaining butter to sauce
- Return shrimp to pan
- Toss with fresh parsley
- Sprinkle with Parmesan
- Adjust seasoning to taste
Serving and Storage Tips
Serve immediately over hot pasta or with crusty bread for soaking up the delicious sauce. For best results, plate while the sauce is still bubbling. If storing, refrigerate in an airtight container for up to 2 days. Reheat gently on stovetop to prevent shrimp from becoming tough.
Helpful Notes
- Use fresh, not frozen garlic for best flavor
- Choose large shrimp for restaurant-style presentation
- Don’t overcook the shrimp – they should be pink with a slight curl
- Quality white wine makes a difference in sauce flavor
- Room temperature butter incorporates better
- Fresh parsley is essential for authentic taste
FAQs
Can I use frozen shrimp? Yes, but thaw completely and pat dry before cooking.
What wine works best? Pinot Grigio or Sauvignon Blanc are ideal. Avoid sweet wines.
How do I prevent rubbery shrimp? Don’t overcook – remove from heat as soon as they turn pink.
Can I make this ahead? Best served fresh, but sauce can be prepared ahead and shrimp added just before serving.
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