Red Lobster Copycat Shrimp Scampi

Why I’ll Love This Recipe

I love how this dish brings restaurant-quality flavor to my kitchen in under 30 minutes. The combination of garlic, butter, lemon, and white wine makes a rich, savory sauce that clings beautifully to each shrimp. It’s incredibly simple but tastes like something I could only get at a seafood restaurant—perfect for a quick dinner or a special occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound large shrimp, peeled and deveined

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• ¼ cup dry white wine

• 1 tablespoon lemon juice

• ¼ teaspoon red pepper flakes

• Salt and pepper to taste

• 2 tablespoons fresh parsley, chopped

• Lemon wedges for serving

directions

1. In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat.

2. Add the minced garlic and sauté for about 1 minute, just until fragrant.

3. Add the shrimp to the skillet. I season them with salt, pepper, and red pepper flakes, then cook them for about 2–3 minutes per side, until they turn pink and opaque.

4. Remove the shrimp from the skillet and set them aside.

5. Pour in the white wine and lemon juice, bring to a simmer, and let the sauce reduce for about 2 minutes.

6. Stir in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.

7. Return the shrimp to the skillet and toss to coat them thoroughly in the sauce.

8. Finish with a sprinkle of fresh parsley and serve immediately with lemon wedges on the side.

Servings and timing

• Serves 4

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• I sometimes toss cooked pasta into the pan with the shrimp and sauce for a full meal.

• For extra richness, I add a splash of heavy cream after the wine reduces.

• If I want more zing, I increase the lemon juice and red pepper flakes slightly.

• For a garlicky kick, I stir in a touch of garlic powder along with the fresh garlic.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm the shrimp in a skillet over low heat to avoid overcooking. If needed, I add a splash of water or extra butter to loosen the sauce. I avoid microwaving the shrimp, as it can make them rubbery.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often—just make sure to thaw them completely and pat them dry before cooking.

What kind of white wine should I use?

I prefer a dry white wine like Sauvignon Blanc or Pinot Grigio. If I don’t have wine, I substitute chicken broth with a splash of lemon.

Can I make this dish ahead of time?

I cook the sauce ahead of time, but I always cook the shrimp fresh for the best texture.

Is this dish spicy?

It has a mild kick from the red pepper flakes, but I can adjust the heat level to my liking by using more or less.

Can I add vegetables?

Definitely—sautéed spinach, cherry tomatoes, or asparagus pair wonderfully and make it a more complete meal.

Conclusion

This Red Lobster copycat shrimp scampi is a go-to recipe when I want something quick, impressive, and full of flavor. The buttery garlic-lemon sauce pairs perfectly with shrimp, and I can dress it up with pasta, rice, or crusty bread. It’s a recipe I come back to often when I want restaurant-style elegance made easy at home.