Classic Red Lobster Shrimp Scampi

Posted on May 6, 2025

If you’re anything like me, you know there’s something extra special about going out to eat and ordering your favorite dish—especially when it’s something like Red Lobster’s iconic shrimp scampi. That buttery, garlicky sauce… the tender shrimp… the subtle splash of lemon and white wine—it’s pure comfort on a plate. And let me tell you a little secret: you don’t have to wait for your next restaurant visit to enjoy it. This homemade version of Red Lobster’s shrimp scampi is not only easy to whip up, but it’s also ready in under 30 minutes. Yes, you read that right.

I first made this recipe on a busy weeknight when I needed something quick but still wanted to feel a little fancy—you know, like I wasn’t just eating leftovers over the sink again. I had a bag of shrimp in the freezer and half a bottle of white wine that was calling my name. Before I knew it, dinner was done, the house smelled like heaven, and my husband asked if we could make this “restaurant-style dinner” a weekly tradition. That’s when I knew I had to share it with you.

So, let’s get right into it. Whether you’re planning a cozy dinner for two or just want to treat yourself (and you should), this recipe is about to become a new favorite.

Ingredients You’ll Need:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups white wine (I love using a dry Chardonnay)
Juice of ½ lemon
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
½ cup grated Parmesan cheese (optional but delicious)

This ingredient list is straightforward, but don’t let its simplicity fool you—the flavor payoff is huge. The butter and garlic work together like magic, the wine adds depth, and the lemon keeps everything bright and balanced. And if you’re into adding cheese (and who isn’t?), that final sprinkle of Parmesan takes it completely over the top.

STEP 1: Cook the Shrimp

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 to 3 minutes per side, just until they’re pink and opaque. Be careful not to overcook—shrimp can go from perfect to rubbery fast.

Once the shrimp are done, remove them from the skillet and set them aside on a plate. You’ll add them back in later to soak up all that incredible sauce.

STEP 2: Sauté the Garlic

In the same skillet, turn the heat down to medium and add 4 tablespoons of unsalted butter. Let it melt completely, then stir in your 4 minced garlic cloves. Sauté for about 1 minute, just until the garlic is fragrant. You want to soften the garlic, not brown it—browned garlic can turn bitter and overpower the delicate flavors we’re building here.

At this point, your kitchen is going to smell absolutely amazing. Trust me, it’s a good time to make sure your side dishes are on deck because this scampi comes together fast.

STEP 3: Add Wine and Lemon

Now it’s time to bring in the bold flavors. Pour in 1 ½ cups of white wine and the juice of half a lemon. Use your spoon or spatula to gently scrape the bottom of the pan, getting up any of those flavorful browned bits left behind by the shrimp. Those little bits? They’re liquid gold.

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 5 to 7 minutes, or until the sauce reduces by half. This concentrates all the flavors and gives you that rich, buttery scampi base that we all know and love.

So far, you’ve got juicy, perfectly cooked shrimp and a skillet full of garlicky, lemony, buttery sauce that smells like heaven. Now it’s time to bring it all together and really make this dish shine. This is the part where everything comes together quickly—so make sure you’re ready to serve, because once the shrimp go back into that pan, dinner is only a few minutes away.

One of the things I love most about this shrimp scampi recipe is how flexible it is. Whether you want to serve it over a big bowl of pasta, spoon it over rice, or keep it low-carb with some roasted veggies or zucchini noodles, it works beautifully every time. Let’s get back into the kitchen and finish this dish off!

STEP 4: Season and Simmer the Sauce

Now that your white wine and lemon sauce has reduced by half, go ahead and stir in 1 teaspoon of Italian seasoning. It’s a small touch, but it adds just enough herby depth to complement the garlic and wine. Then, season the sauce with salt and freshly ground black pepper to taste.

Give it a quick taste before you move on—this is your moment to adjust the balance. Want it a little tangier? Add another squeeze of lemon. Need more richness? A small extra pat of butter stirred in at the end can do wonders.

STEP 5: Return the Shrimp to the Skillet

Now it’s time to get those beautiful shrimp back into the action. Add the cooked shrimp to the skillet and toss them gently in the sauce, making sure each one gets a good coating. Let them simmer for another 1 to 2 minutes, just enough to warm them through and allow the flavors to meld.

And that’s it! Seriously, you’re done. You’ve just made a dish that tastes like it came straight from a restaurant kitchen—but better, because you made it yourself and probably saved a chunk of change in the process.

STEP 6: Finish with Fresh Herbs and Cheese (Optional but Recommended)

Take your pan off the heat and sprinkle on 2 tablespoons of chopped fresh parsley. This not only adds a pop of color but also brings in a light, fresh contrast to the rich sauce. If you’re a cheese lover (like me), go ahead and add ½ cup of grated Parmesan cheese right on top. The cheese will melt slightly into the warm sauce and give you an even creamier finish.

Now you’ve got options:

Serve the shrimp and sauce over a bed of linguine or angel hair pasta.
Spoon it into bowls with crusty bread on the side to soak up all that buttery goodness.
Or keep it lighter by pairing it with steamed veggies or a simple salad.

Tips for Making the Best Shrimp Scampi at Home

1. Use fresh or frozen shrimp: Either works! If using frozen, just make sure they’re fully thawed and patted dry before cooking.

2. Choose a good white wine: A dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio works best. Avoid anything too sweet—it’ll throw off the balance.

3. Don’t skip the reduction: Letting the wine and lemon juice simmer and reduce is key to intensifying the flavors and getting that signature scampi richness.

4. Be careful not to overcook the shrimp: Once they’re pink and curled, they’re done! Overcooked shrimp get rubbery fast.

5. Make it your own: You can add a pinch of red pepper flakes if you like a little heat, or toss in some cherry tomatoes or spinach for a veggie boost.

Shrimp Scampi FAQ and Easy Tips for Success

You’ve sautéed, simmered, and seasoned your way to a rich and flavorful shrimp scampi that could hold its own on any restaurant menu. But before we wrap things up, I want to make sure you’re totally confident with every part of this recipe. Below, I’ve answered some of the most common questions I’ve gotten about shrimp scampi, from wine substitutions to leftovers and everything in between.

Whether this is your first time making it or it’s already a staple in your rotation, these tips and tricks will help you make the most out of every bite.

Frequently Asked Questions

1. Can I make shrimp scampi without white wine?
Yes! If you prefer a non-alcoholic version, just substitute the wine with chicken broth and add a splash of white wine vinegar or extra lemon juice. It’ll still have that tangy depth you’re looking for, without the alcohol.

2. What’s the best pasta to serve with shrimp scampi?
Shrimp scampi pairs beautifully with linguine, angel hair, or spaghetti. The lighter, thinner noodles let the sauce shine and help coat every bite of shrimp. You can also use rice, or go low-carb with zucchini noodles or cauliflower rice.

3. Can I use pre-cooked shrimp?
Technically, yes—but the flavor won’t be as rich. Pre-cooked shrimp can be tossed in at the end just long enough to warm through, but since they’re already cooked, you won’t get those flavorful browned bits in the pan that build the base of your sauce.

4. How do I store leftovers?
Leftover shrimp scampi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp. You can add a splash of water or broth to loosen up the sauce if it thickens too much.

5. Can I freeze shrimp scampi?
While it’s safe to freeze, shrimp tends to get a little rubbery when reheated from frozen, and the sauce can separate. If you do freeze it, store it in a tightly sealed container and reheat slowly over low heat, stirring constantly.

6. What vegetables go well with shrimp scampi?
Steamed or roasted veggies like asparagus, broccoli, spinach, or green beans all work well. A simple side salad with lemon vinaigrette also balances the richness of the dish.

7. Can I double the recipe for a crowd?
Absolutely! Just make sure you use a large enough skillet so the shrimp can cook evenly without overcrowding. You might need to cook them in batches and adjust the simmering time slightly when doubling the sauce.

Conclusion: A Restaurant-Worthy Meal, Right from Your Kitchen

There’s something really satisfying about recreating a restaurant favorite at home—especially when it tastes this good and doesn’t take all night to make. This Classic Red Lobster Shrimp Scampi hits all the right notes: buttery, garlicky, lemony, and full of flavor. And best of all, it’s so simple you’ll be tempted to make it again and again.

I hope this recipe becomes one of those go-to meals in your kitchen—whether you’re cooking for family, guests, or just yourself (which is always a good reason to treat yourself to something amazing). If you try it, I’d love to hear how it turns out. Drop a comment, share your own twists, or let me know what you served it with. And if you have leftovers… well, lucky you.