Easy Red Lobster Shrimp Scampi is a quick and delicious dish that brings the flavors of the coast right to your kitchen. It’s all about juicy shrimp cooked in a buttery garlic sauce with a touch of lemon and herbs. The sauce is rich and light at the same time, making every bite so satisfying without being complicated.
I love making this recipe when I want something fancy-ish but without spending hours cooking. The best part is how fast it comes together—just a few minutes on the stove, and you’ve got an impressive meal. I usually toss in some fresh parsley and a sprinkle of red pepper flakes to add a little extra kick. Honestly, it’s so good that everyone’s always asking for seconds!
My favorite way to serve this shrimp scampi is over a bed of pasta or with some crusty bread to soak up all that buttery sauce. It reminds me of those cozy dinners where seafood feels special but still feels easy enough to enjoy any night. Whether you’re cooking for family or friends, this dish always brings smiles to the table.
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish because they cook quickly and stay juicy. If you can’t find large shrimp, medium ones work too. Just adjust cooking time slightly to not overcook them.
Butter & Olive Oil: Butter gives the sauce richness while olive oil helps prevent burning. If you want a dairy-free option, use all olive oil or a vegan butter substitute.
Garlic: Fresh garlic is best for bold flavor in the sauce. Garlic powder can be used in a pinch but won’t be as bright or fresh tasting.
White Wine or Chicken Broth: White wine adds acidity and depth, but if you prefer no alcohol, chicken broth is a great alternative that keeps it flavorful.
Lemon Juice: Fresh lemon juice adds brightness that balances the buttery sauce. Bottled lemon juice can be used but fresh is tastier.
Parsley: Adds a fresh herbal note and color. If you don’t have parsley, basil or cilantro can work depending on taste.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook very fast, so it’s important not to overcook them or they get rubbery. Here’s how I do it:
- Pat the shrimp dry before cooking to get a nice sear.
- Cook shrimp in a single layer over medium-high heat.
- Cook shrimp about 2 minutes per side; they should turn pink with opaque flesh.
- Remove shrimp from heat as soon as they are opaque to avoid continuing to cook in the hot pan.
- If in doubt, pull them off a little early—they’ll carryover cook as you finish the sauce.
Following these tips helps keep shrimp juicy and tender, making your shrimp scampi perfect every time.
Equipment You’ll Need
- Large skillet – I use this to cook shrimp evenly and make the sauce in one pan.
- Wooden spoon or silicone spatula – great for stirring garlic and sauce without scratching the pan.
- Knife and cutting board – for mincing garlic and chopping parsley quickly.
- Measuring spoons and cups – help keep your butter, oil, and lemon juice amounts just right.
- Colander – for draining cooked pasta or rinsing shrimp if needed.
Flavor Variations & Add-Ins
- Replace shrimp with scallops for a slightly sweeter, tender seafood option.
- Add sautéed mushrooms or spinach for extra veggies and texture.
- Stir in a handful of grated Parmesan cheese for a creamier sauce.
- Use red pepper flakes or a splash of hot sauce to add some heat when you want a spicier dish.
Easy Red Lobster Shrimp Scampi
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 1 tbsp fresh lemon juice
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Cooked angel hair pasta or spaghetti, for serving
- Lemon wedges, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This shrimp scampi recipe takes about 15-20 minutes total—5 minutes to prep and around 10-15 minutes to cook. It’s a fast and easy meal that’s perfect for busy weeknights or when you want a delicious seafood dinner without the wait.
Step-by-Step Instructions:
1. Season and Cook the Shrimp
Pat your shrimp dry with a paper towel and sprinkle them lightly with salt and pepper. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until melted and shimmering. Add the shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set them aside for now.
2. Create the Garlic Butter Sauce
Lower the heat to medium and add the minced garlic to the skillet. Cook for about 1 minute until the garlic is fragrant but not browned. Carefully pour in the white wine (or chicken broth) and fresh lemon juice, using a spatula to scrape up any tasty bits stuck to the pan. Let this mixture simmer for 2 to 3 minutes to reduce and concentrate the flavors.
3. Finish the Sauce and Serve
Stir in the remaining 2 tablespoons of butter until the sauce becomes smooth and shiny. Sprinkle in the crushed red pepper flakes if you’d like a bit of spice, and season with more salt and pepper to your taste. Return the shrimp to the skillet, tossing gently to coat them fully in the delicious sauce. Stir in fresh chopped parsley for a pop of color and freshness.
Serve your shrimp scampi over warm angel hair pasta or spaghetti, or alongside some crusty bread to mop up every bit of that buttery sauce. Garnish with lemon wedges and enjoy your tasty, restaurant-style meal at home!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for faster thawing. Pat dry well to avoid extra moisture that can prevent proper searing.
Can I Substitute the White Wine?
Absolutely! If you prefer not to use wine, chicken broth or vegetable broth works great and still adds flavor without the alcohol. Just keep the same quantity to maintain the sauce balance.
How Should I Store Leftovers?
Store any leftover shrimp scampi in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp, or microwave briefly stirring halfway through.
What Can I Serve with Shrimp Scampi?
Shrimp scampi pairs wonderfully with angel hair pasta, spaghetti, or even zucchini noodles for a low-carb option. A side of crusty bread is perfect for soaking up the delicious garlic butter sauce!
