Craving that irresistible, buttery, garlicky flavor of Red Lobster’s famous Shrimp Scampi? Now you can recreate that magic right in your own kitchen with this incredibly easy and flavorful copycat recipe! Plump, tender shrimp are bathed in a rich white wine and garlic butter sauce, with a hint of lemon and Italian herbs, making for a dish that’s both elegant and utterly satisfying. It’s surprisingly quick to prepare, perfect for a special weeknight meal or an impressive dinner party.
Why I Love This Recipe
I’m a huge fan of classic restaurant dishes that you can easily recreate at home, and this Shrimp Scampi is a prime example. What I love most is how the simple ingredients come together to create such a rich and complex flavor profile. The garlic and white wine form an aromatic base, which is then made incredibly luscious by the addition of softened butter. The lemon juice adds a vital bright zest that cuts through the richness, making every bite feel fresh. It cooks up in mere minutes, making it a perfect solution for a quick and delicious seafood dinner that always feels like a treat.
Ingredients
Here’s what you’ll need to create your own taste of Red Lobster at home:
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon pure olive oil
- 2 tablespoons garlic, finely chopped
- 1 1/2 cups white wine, I use chardonnay
- 1/2 fresh lemon, Juice only
- 1 teaspoon Italian seasoning
- 1/2 cup softened butter
- 1 tablespoon parsley (fresh is best for garnish)
- 1/2 cup grated Parmesan cheese
Swaps and Notes
- Shrimp: Medium to large shrimp work best. If using frozen, ensure they are fully thawed and patted very dry before cooking for the best sear. Tail-on or tail-off is a personal preference.
- Olive Oil: Pure olive oil or extra virgin olive oil are both suitable.
- Garlic: Use fresh garlic and mince it yourself for the most pungent and authentic flavor. Avoid pre-minced garlic in a jar if possible.
- White Wine: A dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc is ideal. Avoid cooking wines, which often contain added salt. If you prefer to omit alcohol, a good quality chicken or vegetable broth can be used, though the flavor profile will be slightly different.
- Lemon: Fresh lemon juice is essential for its brightness.
- Italian Seasoning: A good dried Italian seasoning blend works perfectly.
- Butter: Using unsalted butter allows you to control the overall saltiness of the dish. Make sure it’s softened for easy whisking into the sauce.
- Parsley: Fresh chopped parsley adds a wonderful pop of color and fresh flavor at the end. Dried parsley can be used in a pinch, but fresh is highly recommended.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and adds a salty, nutty finish.
Directions
Let’s cook up this delicious Shrimp Scampi in your cast iron skillet!
- Heat Skillet & Cook Shrimp: Heat a large cast iron skillet (or any large, heavy-bottomed skillet) over medium-high heat. Once hot, add the olive oil. Add the peeled and deveined shrimp to the skillet in a single layer. Cook for about 1-2 minutes per side, just until they are pink, tender, and no longer translucent. Be careful not to overcook them, as shrimp cook very quickly and can become rubbery. Remove the cooked shrimp from the skillet and set them aside on a plate. Reduce the heat to medium-low.
- Sauté Garlic: Add the finely chopped garlic to the same skillet (no need for more oil, use the residual oil and butter). Cook for 2-3 minutes, stirring constantly, until the garlic is fragrant. Crucially, do not allow the garlic to brown, as this will make it bitter and ruin the flavor of your sauce.
- Deglaze with Wine & Lemon: Pour in the white wine and fresh lemon juice into the skillet with the garlic. Increase the heat to medium and bring the mixture to a gentle boil. Cook until the wine is reduced by half, allowing the alcohol to cook off and the flavors to concentrate. This should take about 5-7 minutes.
- Add Seasoning & Butter: Once the wine has reduced, stir in the Italian seasoning. Reduce the heat to low. Now, add the softened butter, piece by piece, whisking constantly until it melts and is fully incorporated into the sauce, creating a smooth, emulsified, glossy sauce. If your pan is too hot, the butter can separate, so keep the heat low.
- Combine & Garnish: Add the cooked shrimp back into the sauce in the skillet. Stir gently to coat the shrimp completely in the luxurious scampi sauce. Stir in the fresh parsley. Taste the sauce and shrimp, and season to taste with additional salt and pepper if desired.
- Serve: Sprinkle generously with grated Parmesan cheese right before serving. Enjoy your Famous Red Lobster Shrimp Scampi hot!
Tips for Success
- Don’t Overcook Shrimp: Shrimp cook very quickly. Overcooked shrimp become tough and rubbery. Remove them from the pan as soon as they turn pink and opaque.
- Watch the Garlic: Garlic burns easily and becomes bitter. Keep the heat low and stir constantly when it’s in the pan.
- Reduce the Wine: Allowing the wine to reduce by half concentrates its flavors and ensures the sauce isn’t too thin.
- Low Heat for Butter: When adding the butter, make sure the heat is on low. This helps the butter emulsify into the sauce smoothly, preventing it from separating or becoming greasy.
- Fresh Ingredients: Fresh garlic, lemon juice, and parsley will make a significant difference in the final taste of your scampi.
Serving Suggestions and Pairings
This Shrimp Scampi is wonderfully versatile and can be served in several ways:
- Pasta: Serve it over a bed of al dente linguine, spaghetti (like our Classic Spaghetti Recipe with Homemade Sauce), or angel hair pasta to soak up all that incredible sauce.
- Crusty Bread: A must! Have plenty of crusty bread (like a baguette) on hand to sop up every last drop of the garlic butter sauce.
- Rice: Serve over steamed white rice for a gluten-free option that’s equally delicious.
- Vegetables: A simple side of steamed asparagus, broccoli, or a light green salad complements the richness of the scampi.
- For other quick and easy seafood or chicken dishes, you might enjoy our Easy Cheesy Chicken Sliders with Marinara Garlic Butter or the flavorful Tomato Skillet with Okra and Sausage.
Storage and Leftover Tips
Shrimp scampi is best enjoyed fresh, but if you have leftovers:
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 1-2 days. The shrimp can become tougher and the sauce might separate slightly when reheated.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of chicken broth or white wine if the sauce has thickened too much. Avoid high heat, as it will make the shrimp rubbery. You can also microwave, but again, low power and short bursts are best.
- Freezing: Freezing is not recommended for cooked shrimp scampi, as the shrimp texture and sauce consistency can suffer significantly.
More Recipes You Will Love
If you loved the savory, comforting, and easy nature of this scampi, you’ll definitely want to explore some of our other delicious and hearty recipes:
- For another rich and flavorful comfort food, check out our Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
- If you’re a fan of cheesy chicken delights, our Easy Cheese Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive are a fun appetizer.
- And for a family-friendly casserole with rice, our Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a winner.
Final Thoughts
This Famous Red Lobster Shrimp Scampi copycat recipe proves that you don’t need a reservation to enjoy restaurant-quality seafood! It’s an incredibly satisfying dish, perfect for a cozy night in or for impressing guests with minimal effort. The rich, garlicky butter sauce and tender shrimp are a match made in culinary heaven.
Give this recipe a try and let me know if it brings back those Red Lobster memories for you! What’s your favorite way to enjoy shrimp scampi? Share your thoughts in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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