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Famous Red Lobster Shrimp Scampi

This Famous Red Lobster Shrimp Scampi is a buttery, garlicky, and juicy seafood classic loaded with fresh shrimp and tossed in a white wine lemon sauce. Inspired by the iconic restaurant favorite, it’s an easy weeknight dish that brings bold flavor to your table in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 lb large raw shrimp peeled and deveined
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 4 cloves garlic finely minced
  • 1/3 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • Juice of 1/2 lemon
  • Zest of 1 lemon
  • 1/4 teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped parsley
  • 1/4 cup grated parmesan for garnish
Optional Add-ins
  • 1/2 cup cherry tomatoes sautéed with shrimp for a pop of color
  • 1/4 cup heavy cream for a creamier sauce
  • Cooked linguine or angel hair pasta to turn this into a pasta main dish

Method
 

Prep the shrimp:
  1. Pat shrimp dry with paper towels. Season lightly with salt and pepper.
Sauté garlic:
  1. In a large skillet over medium heat, melt butter and olive oil. Add garlic and red pepper flakes (if using) and sauté for 1–2 minutes until fragrant.
Cook shrimp:
  1. Add shrimp in a single layer. Cook for 2–3 minutes per side until pink and opaque.
Deglaze and sauce:
  1. Pour in white wine and lemon juice. Simmer for 2–3 minutes to reduce slightly. Add lemon zest.
Finish with flair:
  1. Sprinkle in chopped parsley and toss shrimp in the sauce. Taste and adjust salt/pepper.
Serve:
  1. Top with grated parmesan and serve over pasta or with crusty bread.

Notes

Famous Red Lobster Shrimp Scampi – Helpful Tips

Cooking Tips & Techniques
  • Use raw, large shrimp: Opt for 16/20 count shrimp, peeled and deveined. Frozen is fine—just thaw completely and pat dry to avoid a watery sauce.
  • Sauté, don’t boil: Cook shrimp in butter and olive oil over medium-high heat until just pink. Overcooking leads to rubbery texture.
  • Deglaze with wine: White wine adds acidity and depth—use a dry variety like Sauvignon Blanc or Pinot Grigio. Let it reduce slightly for a richer sauce.
  • Fresh garlic is king: Mince it fine and let it bloom in the butter for that signature garlicky aroma.
  • Balance with lemon: A splash of lemon juice cuts through the richness and brightens the dish. Add it off-heat to preserve the citrusy kick.
Serving Suggestions
  • Serve over angel hair or linguine for the full restaurant experience.
  • Spoon it onto crusty garlic bread for a scampi-style shrimp toast.
  • Pair with steamed broccoli or roasted asparagus for a lighter touch.
  • Pour the garlicky sauce over rice or mashed potatoes—it soaks in beautifully.
  • Add a sprinkle of red pepper flakes or chopped parsley for a pop of color and heat.
Make-Ahead & Storage
  • Make-ahead: Prep all ingredients (peel shrimp, mince garlic, zest lemon) up to a day ahead and refrigerate.
  • Storage: Store leftovers in a sealed container for up to 2 days in the fridge.
  • Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water. Avoid microwaving—it’ll overcook the shrimp.
  • Freezing: Not ideal, as shrimp can get tough after freezing and reheating. Make fresh for best flavor and texture.
Tasty Variations to Try
  • Creamy Shrimp Scampi: Add a splash of heavy cream and parmesan for a decadent twist.
  • Zucchini Noodle Swap: Go low-carb by serving it over sautéed zoodles instead of pasta.
  • Scampi Rice Bowl: Pile shrimp and sauce over herbed rice, and top with parmesan and chopped spinach.
  • Spicy Cajun Scampi: Add 1 tsp Cajun seasoning for a Southern-style kick.
  • Add Scallops: Mix in sea scallops with the shrimp for a seafood medley version that screams “special occasion.”