Famous Red Lobster Shrimp Scampi

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Indulge in the rich, buttery goodness of Red Lobster’s famous Shrimp Scampi, a dish that brings restaurant-quality flavor right to your kitchen. Succulent shrimp are seared to perfection and bathed in a garlicky, lemon-butter sauce, then served over tender pasta or with crusty bread to soak up every last drop. It’s a meal that feels fancy yet comes together in just minutes, making it perfect for both special occasions and busy weeknights.

What makes this dish so irresistible is the balance of flavors—zesty lemon brightens the richness of the butter, while garlic and white wine create a deeply savory sauce. A sprinkle of Parmesan and fresh parsley ties it all together for a seafood dish that’s both comforting and elegant. Whether you’re a longtime fan of Red Lobster’s version or trying shrimp scampi for the first time, this easy recipe will have you savoring every bite.

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Ingredients for Famous Red Lobster Shrimp Scampi

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine or spaghetti (optional, for serving)
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup dry white wine (such as Sauvignon Blanc)
• Juice of 1 lemon
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Extra lemon wedges, for serving

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Step 1: Cook the Pasta (If Using)

If you’re serving your shrimp scampi with pasta, bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to loosen the sauce later.

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Step 2: Sauté the Shrimp

In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, add the shrimp in a single layer. Cook for about 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

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Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Stir in the minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to meld.

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Step 4: Finish the Sauce & Return the Shrimp

Add the lemon juice, salt, and black pepper to the sauce, stirring to combine. Return the cooked shrimp to the pan and toss them in the sauce to coat evenly. Let them simmer for another minute to absorb the flavors. If the sauce seems too thick, stir in a bit of the reserved pasta water.

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Step 5: Garnish & Serve

Remove the skillet from heat and sprinkle the shrimp scampi with grated Parmesan cheese and fresh parsley. Serve immediately over pasta or with crusty bread, along with extra lemon wedges for a bright, zesty finish.

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Storage Instructions

Shrimp scampi is best enjoyed fresh, but if you have leftovers, store them properly to maintain flavor and texture.

• Refrigeration: Place any leftovers in an airtight container and store them in the refrigerator for up to 2 days.
• Reheating: Warm the shrimp scampi gently over low heat in a skillet, adding a splash of water or chicken broth to loosen the sauce. Avoid microwaving, as it can make the shrimp rubbery.
• Freezing: It’s not recommended to freeze shrimp scampi, as the butter-based sauce can separate and the shrimp may become tough upon reheating.

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Estimated Nutrition

(Per serving, based on a 4-serving recipe)

• Calories: ~450 kcal
• Protein: ~30g
• Carbohydrates: ~40g (if served with pasta)
• Fat: ~20g
• Saturated Fat: ~8g
• Cholesterol: ~220mg
• Sodium: ~750mg
• Fiber: ~2g

Nutritional values may vary based on portion sizes and ingredient substitutions.

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Frequently Asked Questions

1. Can I make shrimp scampi without wine?

Yes! You can substitute the white wine with chicken broth or vegetable broth for a non-alcoholic version while still achieving a rich, flavorful sauce.

2. What type of shrimp should I use?

Use large or jumbo shrimp that are peeled and deveined for convenience. Fresh or frozen shrimp both work well—just thaw frozen shrimp before cooking.

3. What pasta pairs best with shrimp scampi?

Linguine and spaghetti are classic choices, but you can also use angel hair pasta for a lighter dish or serve it over zucchini noodles for a low-carb option.

4. Can I add vegetables to shrimp scampi?

Absolutely! Try adding cherry tomatoes, spinach, asparagus, or mushrooms for extra flavor and nutrition.

5. Is shrimp scampi spicy?

Traditionally, shrimp scampi is not spicy, but adding red pepper flakes gives it a mild heat. Feel free to adjust the spice level to your preference.

6. How do I prevent shrimp from turning rubbery?

Shrimp cook quickly—about 1-2 minutes per side. Overcooking them will make them tough, so remove them from heat as soon as they turn pink and opaque.

7. Can I use pre-cooked shrimp?

Yes, but be careful not to overcook them. Simply heat them in the sauce for 1-2 minutes until warmed through.

8. What’s the best way to serve shrimp scampi?

Enjoy it over pasta, with crusty bread, or even as a topping for rice or mashed potatoes. A side of roasted vegetables or a fresh salad makes a great complement.

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