I still remember my first encounter with this buttery masterpiece. After countless recommendations and food magazine features singing its praises, I finally visited Red Lobster on a whim. One bite of their signature scampi transported me straight to seafood heaven – tender shrimp bathed in a garlicky elixir that’s now permanently etched in my culinary memory bank.
The genius of Red Lobster’s interpretation lies in its simplicity. Those succulent, perfectly cooked shrimp luxuriate in a buttery garlic sauce that achieves the impossible balance – rich enough to coat your palate yet light enough to let the seafood shine through. Each savory forkful delivers a symphony where garlic, white wine and fresh herbs perform in perfect harmony.
What separates this scampi from countless restaurant copycats is the precise balance. The sauce clings perfectly to each shrimp without drowning it, and that warm, pillowy Cheddar Bay Biscuit on the side? The ideal vessel for soaking up every last drop of that liquid gold.
Okay, so today I’m finally sharing my Red Lobster shrimp scampi copycat. I’ve made it a dozen different ways, and this one’s the keeper. If you’re craving that buttery, garlicky goodness without leaving the house, you’re gonna love it. Let’s do this!
Let’s dive in.
Why You’ll Adore This Recipe
Why You’ll Love This Recipe (Besides the Obvious)
There are shrimp recipes, and then there’s this. It’s the kind of dish that walks the line between easy weeknight dinner and “Hey, I cooked this fancy thing for you” date night vibes.
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Effortlessly Fancy – It looks like something you’d pay $25 for, but takes less time than scrolling through takeout menus.
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Speedy and Satisfying – Done in 30 minutes flat. Maybe less, if you’re not chasing your toddler out of the kitchen.
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Plays Well with Others – Toss it with pasta, spoon it over rice, or serve with crusty bread. It’s a culinary chameleon.
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Seafood Bliss – If you’re a shrimp fan, this one hits all the right notes—juicy, garlicky, lemony, buttery. It’s the full symphony.
Now let’s break down exactly how you can make it happen.
Gather Your Ingredients Like a Pro
You don’t need a stocked restaurant kitchen. Just a few quality items can make all the difference. Fresh parsley and grated Parmesan bring the whole thing together—don’t skip those final flourishes.
The Star: Shrimp
Go for medium (31–40 count per pound). They cook quickly and soak up flavor like champs.
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Peel and devein them—trust me, it’s worth it.
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If frozen, thaw them completely before they hit the skillet.
Butter & Olive Oil
A 1:1 combo gives you the richness of butter and the heat-tolerance of olive oil.
No one likes burnt butter.
White Wine or Chicken Broth
Traditionalists go for dry white wine. If you’re not into cooking with alcohol, low-sodium chicken broth does the trick with a similar depth.
Garlic (and Don’t Be Shy)
Use fresh cloves. Four should do it.
Pre-minced stuff in jars? It’s a no from me.
Lemon Juice
Freshly squeezed. The bottled stuff just doesn’t sparkle the same way.
Parmesan Cheese
Buy a block and grate it yourself.
Pre-grated cheese often has anti-caking agents that keep it from melting properly.
Italian Seasoning & Fresh Parsley
These aren’t just for looks. Italian seasoning gives a warm, herby balance to the garlic and lemon. Parsley brings it back to life with a fresh, peppery pop.
Let’s Cook – Step-by-Step Magic
Step 1: Sauté the Shrimp
Get your skillet hot (medium-high), pour in 2 tablespoons of olive oil, and add the shrimp in a single layer.
Sear for 2–3 minutes per side until they’re pink and opaque. Set them aside on a plate.
🧠 Quick tip: Shrimp cook fast. Like, “walk away for a second and they’re overdone” fast.
Step 2: Garlic Time
Lower the heat to medium. Add your minced garlic to the same skillet and sauté for 1–2 minutes. Stir constantly.
This is the part where your kitchen starts smelling like an Italian bistro.
Step 3: Sauce Base
Pour in ½ cup of white wine (or chicken broth) and juice from one lemon.
Let it simmer for 2–3 minutes, reducing by half. That reduction? That’s flavor concentration. It’s where the magic happens.
Step 4: Butter Finish
Turn the heat down a bit and stir in 2 tablespoons of butter along with 1 teaspoon of Italian seasoning.
The butter smooths everything out, creating that classic scampi richness.
Step 5: Bring the Shrimp Back
Toss your shrimp back into the pan and give them a good stir so they’re well-coated in sauce.
Season with a little salt and cracked black pepper to taste.
Step 6: Top It Off
Just before serving, sprinkle freshly chopped parsley and a handful of grated Parmesan over the top.
Serve immediately—this dish waits for no one.
What to Serve It With? So Many Good Options
Honestly, this shrimp scampi goes with just about anything you’ve got lying around. But if you want a few ideas, here’s what I usually reach for:
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Pasta — Linguine’s the classic, but angel hair, fettuccine… really anything skinny enough to catch all that buttery sauce. (And trust me, you’ll want every drop.)
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Crusty Bread — Garlic bread if you’re feeling fancy; a plain old baguette if you’re not. Either way, you’re gonna want something to mop up that sauce.
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Rice — Jasmine’s my favorite, but brown rice or even wild rice works too. Whatever you have — no need to overthink it.
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Roasted Veggies — A handful of asparagus, broccoli, or zucchini tossed with olive oil and a little salt. Makes it feel a little more “balanced” (even if you’re sneaking extra butter when nobody’s looking).
Leftovers? Here’s How to Handle Them
Shrimp doesn’t reheat well in the microwave—it can go rubbery fast. But don’t worry, you’ve got options:
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Storage – Keep it in an airtight container in the fridge. Eat within 2 days.
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Reheat – Use a skillet on low heat with a little broth or butter to bring it back to life. Skip the microwave if you can.
A Few Easy Swaps
Creamy Scampi
Sometimes I throw in a splash of heavy cream with the butter. Makes it extra rich and cozy.
Spicy Scampi
If you like a little heat, just sprinkle in some red pepper flakes when you’re cooking the garlic. I usually eyeball it.
Low-Carb Version
Not feeling pasta? I’ve swapped it with zucchini noodles or spaghetti squash — still really good.
Gluten-Free Option
Rice, gluten-free pasta, even just a pile of sautéed spinach works if you need to skip the gluten.
Final Thoughts: Your Kitchen, Your Red Lobster Moment
You don’t need a fancy restaurant for good shrimp scampi. You can make it at home, no stress, no big deal. It’s fast, it’s buttery, it’s garlicky, and honestly, it’s just plain good.
All you need is a pan, some shrimp, a little butter and garlic, and you’re set. Don’t overthink it. Grab some bread too—you’re gonna want it to scoop up all that sauce. Trust me.
Famous Red Lobster Shrimp Scampi
Ingredients
- 1 lb medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 1/2 cups white wine or chicken broth
- 1/2 lemon juiced
- 1 teaspoon Italian seasoning
- 1/2 cup unsalted butter
- 1 tablespoon fresh parsley chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 1-2 minutes until fragrant, stirring frequently.
- Increase the heat to medium-high and pour in the white wine (or chicken broth) and lemon juice. Bring to a boil and allow the liquid to reduce by half.
- Lower the heat to medium-low and stir in the butter. Once melted, add the Italian seasoning and stir to combine.
- Return the shrimp to the skillet and toss in the sauce. Season with salt and pepper to taste. Garnish with chopped parsley and grated Parmesan cheese before serving.
