Easy Red Lobster Shrimp Scampi is a simple, delicious dish packed with juicy shrimp, garlic, butter, and just the right touch of lemon. It’s inspired by the flavors you love from Red Lobster but made right at home in no time. The garlic butter sauce is smooth and rich, while the shrimp stays tender and full of flavor.
I love making this recipe when I want something special but don’t want to spend hours in the kitchen. It comes together so fast, and the ingredients are ones I usually have on hand. Plus, it feels like a little treat every time I make it, especially because the sauce is perfect for soaking up with crusty bread or tossing with pasta.
One of my favorite ways to enjoy this shrimp scampi is by serving it over a big bowl of spaghetti or linguine. It’s a hit with family and friends because it’s both comforting and full of bright, fresh flavors. If you’re looking for an easy meal that tastes like it took a lot more time and effort, this shrimp scampi is the way to go.
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a meaty bite. If fresh isn’t available, frozen shrimp works great—just thaw completely and pat dry before cooking.
Butter & Olive Oil: Butter gives rich flavor, while olive oil prevents burning. For dairy-free, swap butter with vegan butter or more olive oil.
Garlic: Fresh garlic makes the sauce flavorful. Avoid pre-minced as it can taste less vibrant.
White Wine: This adds a nice touch of acidity. If you skip alcohol, chicken broth or even water with a splash of lemon juice works well.
Lemon Juice & Zest: Both brighten the dish and add freshness. Freshly squeezed lemon is best, but bottled lemon juice can be used if needed.
Red Pepper Flakes: They bring heat but are optional. Adjust based on your spice preference or leave out for mild flavor.
Parsley: Fresh parsley adds color and freshness. If unavailable, dried parsley won’t have the same punch but can be used in a pinch.
How Can I Cook Shrimp Without Overcooking or Making Them Tough?
Shrimp cook very fast and can turn rubbery when overdone. Here’s how to get tender, juicy shrimp every time:
- Pat shrimp dry to remove moisture; this helps them sear better.
- Cook shrimp on medium heat, not high, to avoid burning garlic and butter.
- Place shrimp in a single layer so they cook evenly.
- Cook 2-3 minutes on one side until they start turning pink, then flip for 2 minutes.
- Remove from heat as soon as shrimp turn fully pink and opaque—they’ll keep cooking a little from residual heat.
With practice, you’ll get a feel for the exact timing. The shrimp should look plump and tender, never curly or shriveled.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp evenly and making the garlic butter sauce in one pan.
- Tongs or spatula – handy for turning shrimp gently without breaking them.
- Sharp knife – to mince garlic and chop parsley quickly and evenly.
- Citrus zester or grater – makes it easy to get fresh lemon zest for bright flavor.
- Measuring spoons and cups – help keep the butter, oil, and seasonings just right.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of firm white fish to change up the seafood taste while staying light.
- Add a handful of baby spinach or kale at the end for extra color and nutrients.
- Stir in a pinch of smoked paprika or a dash of Old Bay seasoning for a twist on classic flavors.
- Top with grated Parmesan cheese before serving for a creamy, salty kick.
Easy Red Lobster Shrimp Scampi
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Cooked pasta (such as linguine or angel hair) or crusty bread, for serving
- Lemon wedges, for garnish
Time Needed:
This recipe takes about 20 minutes total — roughly 10 minutes for prep and 10 minutes to cook. It’s quick enough for a weekday dinner and feels special enough for guests!
Step-by-Step Instructions:
1. Prep the Shrimp:
Pat your shrimp dry with paper towels. This helps them cook up nicely in the pan. Sprinkle them with salt and freshly ground black pepper to taste.
2. Cook Garlic and Shrimp:
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant—but watch so it doesn’t brown.
Add the shrimp in a single layer and cook for 2-3 minutes on one side until you see the pink start to appear.
3. Flip Shrimp and Add Sauce:
Turn the shrimp and cook the other side for 2 more minutes until they are fully pink and firm.
Pour in the white wine (or chicken broth), lemon juice, and lemon zest. Stir gently and let it simmer for 1-2 minutes so the flavors blend and the sauce reduces slightly.
4. Finish the Sauce and Serve:
Add the remaining 2 tablespoons of butter and sprinkle in the red pepper flakes, stirring until the butter melts to create a rich, silky sauce.
Mix in the chopped parsley and adjust salt and pepper to your liking.
Turn off the heat. Serve the shrimp and buttery sauce over your choice of cooked pasta or with warm crusty bread to soak up every bit. Garnish with extra parsley and lemon wedges if you like. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for quicker thawing. Pat dry well to avoid excess moisture.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth is a great substitute that still adds nice depth of flavor. You can also use vegetable broth or even water with a splash of extra lemon juice.
How Should I Store Leftovers?
Store leftover shrimp scampi in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the shrimp.
Can I Make This Recipe Ahead of Time?
You can prep the shrimp and sauce ingredients ahead and keep them separate. Cook the shrimp right before serving to keep it fresh and tender. The sauce can be reheated gently and tossed with freshly cooked shrimp and pasta.
