Famous Red Lobster Shrimp Scampi
Cooking in our home is always an adventure, and there are some meals that quickly become unforgettable favorites. This Shrimp Scampi recipe is one of those treasured dishes that never disappoints. It all started one weekend when we wanted something comforting yet simple, something that brings people together in the kitchen. What I love most about this recipe is how it feels fancy without being fussy. The shrimp are perfectly seared and coated in a buttery, garlicky sauce with just the right amount of lemon to brighten everything up.
From the moment this dish hits the table, the reaction is always the same: plates eagerly passed around and happy faces. Even the pickiest of eaters seem to light up as the scent of garlic and herbs fills the room. My family loves it over a bed of pasta, and I can’t resist sopping up every last drop of the sauce with crusty bread. This dish is a small reminder that even the simplest ingredients can transform into something extraordinary.
Whether you’re making it for a weeknight dinner or hosting friends, this Shrimp Scampi is the kind of meal that sparks joy and brings comfort to every bite. I’m so excited to share this with you because, trust me, you’re going to make it again and again. Get ready for the best Shrimp Scampi your kitchen has ever seen!
Questions I Often Get Asked About This Recipe:
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw them completely and pat them dry to get a nice sear.
Q: What can I use instead of white wine?
A: A good substitute is chicken broth mixed with a bit of lemon juice for that acidic kick.
Q: Can I make this dairy-free?
A: Yes! You can swap the butter for olive oil or use a vegan butter substitute.
Q: How spicy is this recipe?
A: It’s quite mild, but you can add red pepper flakes for a bit of heat if you like.
What You Need to Make Shrimp Scampi:
Ingredients:
1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter
3 tablespoons olive oil
5 cloves garlic, minced
1/2 cup dry white wine (or chicken broth + lemon juice)
Juice of 1 lemon
1/4 teaspoon red pepper flakes (optional)
Freshly chopped parsley, for garnish
Salt and pepper, to taste
Tools & Equipment:
Large skillet
Tongs
Lemon juicer
Microplane for grating garlic (optional but helpful)
How to Make It:
Prep the shrimp: Pat the shrimp dry and season lightly with salt and pepper.
Heat the pan: In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Make the sauce: In the same pan, lower the heat and add the minced garlic. Sauté for about 30 seconds, being careful not to burn it. Add the white wine and simmer until reduced by half.
Finish the sauce: Stir in the remaining butter, lemon juice, and red pepper flakes if using. Let everything come together, then add the shrimp back into the pan.
Serve: Toss the shrimp to coat in the sauce. Garnish with fresh parsley and serve immediately over pasta, rice, or with crusty bread.
Tips:
Dry your shrimp: Patting the shrimp dry helps achieve a golden sear, adding extra flavor.
Use fresh garlic: Freshly minced garlic really elevates the dish, so avoid using pre-minced jars if possible.
Don’t overcook the shrimp: They only need about 2 minutes per side. Overcooked shrimp turn rubbery.
Customize the heat: Add red pepper flakes for a bit of a kick, or skip them if you prefer it mild.
Zest the lemon: For extra lemony flavor, add a touch of lemon zest to the sauce.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “This was fantastic! Made it for a dinner party, and everyone raved about it. Simple but so elegant.” — Anna L.
⭐️⭐️⭐️⭐️ “Loved the flavors, but next time I’ll add more garlic because I’m a huge garlic fan!” — Jason T.
⭐️⭐️⭐️⭐️⭐️ “Perfect for a weeknight meal! Served it over pasta, and it was gone in minutes.” — Rachel S.
⭐️⭐️⭐️ “Good recipe, but I prefer a bit more spice. Added extra pepper flakes, and it hit the spot!” — Diego M.
⭐️⭐️⭐️⭐️⭐️ “My picky kids even loved it! Will definitely be a regular in our meal rotation.” — Kendra R.
Printable Recipe:
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Famous Red Lobster Shrimp Scampi
A simple yet elegant Shrimp Scampi recipe featuring succulent shrimp in a buttery, garlicky lemon sauce. Perfect for quick dinners or entertaining guests, this dish comes together in under 30 minutes!
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth + lemon juice)
- Juice of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- Freshly chopped parsley, for garnish
- Salt and pepper, to taste
- Tools & Equipment:
- Large skillet
- Tongs
- Lemon juicer
- Microplane for grating garlic (optional but helpful)
Instructions
- Prep the shrimp: Pat the shrimp dry and season lightly with salt and pepper.
Heat the pan: In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat. - Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- Make the sauce: In the same pan, lower the heat and add the minced garlic. Sauté for about 30 seconds, being careful not to burn it. Add the white wine and simmer until reduced by half.
- Finish the sauce: Stir in the remaining butter, lemon juice, and red pepper flakes if using. Let everything come together, then add the shrimp back into the pan.
- Serve: Toss the shrimp to coat in the sauce. Garnish with fresh parsley and serve immediately over pasta, rice, or with crusty bread.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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