Description
This copycat Red Lobster shrimp scampi recipe brings restaurant-quality flavor to your kitchen in just minutes. Juicy shrimp are sautéed in a buttery garlic and white wine sauce with a touch of lemon and Parmesan, then served over pasta or with crusty bread for an irresistible meal that’s quick, simple, and packed with flavor.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp (peeled and deveined, tails on)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 garlic cloves (minced)
- ½ cup dry white wine (or chicken broth)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese
For Serving (Optional)
- Cooked linguine or angel hair pasta
Instructions
- Heat the Base: In a large skillet over medium heat, heat olive oil and 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant, infusing the oil with rich garlic flavor.
- Cook the Shrimp: Add the shrimp in a single layer to the skillet and cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook to maintain tenderness. Remove shrimp from the skillet and set aside.
- Prepare the Sauce: Pour in the white wine (or chicken broth), fresh lemon juice, crushed red pepper flakes if using, salt, and black pepper. Bring the mixture to a simmer and let the sauce reduce by half, about 3-4 minutes, to concentrate the flavors.
- Finish the Sauce: Stir in the remaining 2 tablespoons of butter and grated Parmesan cheese until melted and smooth, creating a luscious, creamy sauce.
- Combine and Warm Through: Return the shrimp to the skillet, tossing them gently to coat with the sauce. Cook for another minute to warm the shrimp through and marry the flavors.
- Serve: Garnish with chopped fresh parsley and serve immediately over cooked linguine or angel hair pasta, or with crusty toasted bread for dipping into the flavorful sauce.
Notes
- For extra richness, stir in a splash of heavy cream into the sauce before serving.
- Swap white wine for chicken broth to make it alcohol-free.
- This dish pairs beautifully with pasta, steamed vegetables, or rice depending on your preference.
