Red Lobster-Style Shrimp Scampi
Make Red Lobster-Style Shrimp Scampi at home in just 20 minutes! This easy recipe features plump shrimp sautéed in a garlicky, buttery, and lemony white wine sauce, perfect for serving over pasta or with crusty bread.
Equipment
- Large skillet
- Mixing bowl
- Tongs
Ingredients
Shrimp
- 1 lb large shrimp 16-20 count, peeled and deveined
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional, for heat
Garlic Butter Sauce
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 5 cloves garlic minced
- ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
- ½ tsp Italian seasoning
- 1 lemon juice of, plus extra wedges for serving
- ¼ cup fresh parsley chopped
- ¼ cup grated Parmesan cheese optional
Serving Options
- 8 oz linguine or angel hair pasta cooked al dente
- crusty bread for dipping
Instructions
- Pat the shrimp dry with a paper towel and season with salt, black pepper, and red pepper flakes.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat.
- Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add the remaining 2 tbsp butter. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in white wine and Italian seasoning, scraping up any browned bits from the pan. Let simmer for 2-3 minutes to reduce slightly.
- Return the shrimp to the skillet and toss to coat in the sauce. Stir in fresh lemon juice and chopped parsley.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Serve over cooked pasta or with crusty bread for dipping. Garnish with extra parsley, Parmesan cheese (optional), and lemon wedges.
Notes
For the best results, use fresh shrimp. Avoid overcooking—shrimp should be just pink and firm. Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.