Make this Red Lobster Shrimp Scampi instead of going out to eat this weekend! It's an elegant, more affordable copycat version of the restaurant's classic dish and goes perfectly with steamed rice and your favorite veggie.
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All made in one pan, this classic shrimp scampi is a seafood dish with bold and comforting Italian flavors. The whole family will adore the buttery sauce and perfectly cooked shrimp, and you'll save money making this dish yourself instead of going out to eat.
Why This Recipe Works
Even on the weekends, sometimes you need a simple dinner that's still sure to satisfy! This easy shrimp scampi recipe all comes together in a single skillet for quick cleanup.
Pair your shrimp with some white rice and steamed broccoli for a go-to meal that everyone will love. With familiar flavors and easily accessible ingredients, this is sure to become a staple in your recipe repertoire.
Looking for more shrimp entrees? Try my Shrimp Pasta Primavera or this incredible Texas Roadhouse Grilled Shrimp.
Ingredients Needed
- Fresh Shrimp: For easier prep, I like to buy my shrimp already peeled and deveined.
- Olive Oil and Unsalted Butter
- Dry White Wine: Choosing a super crisp and dry white wine is important for the best flavor. Some good options are pinot grigio, sauvignon blanc, or chardonnay.
- Fresh Garlic: You can use jarred garlic for a shortcut, but you'll get the best flavor with fresh minced garlic.
- Lemon Juice: Just like the garlic, fresh lemon juice will yield the best flavor but bottled can be good to save on time. Lime juice also works.
- Italian Seasoning
- Salt
- Parmesan Cheese
- Fresh Parsley: For garnish.
How to Make this Red Lobster Shrimp Scampi
- Step 1: Heat olive oil in a large skillet and add the shrimp, cooking for about 4 to 5 minutes or until they're opaque and cooked through. Transfer to a plate.
- Step 2: In the same skillet, melt the butter over slightly reduced heat and add the garlic. Cook until fragrant.
- Step 3: Pour in the white wine and turn the heat to medium. Allow the mixture to simmer and allow the liquid to reduce, about 5 to 6 minutes.
- Step 4: Mix in the lemon juice and seasonings, then return the shrimp to the skillet and simmer on low until warmed through. Serve and sprinkle with Parmesan and chopped parsley.
Recipe Tips
- If you don't have white wine, you could also use some chicken broth. Just be aware the flavor will be a bit different.
- Colossal shrimp are my favorite size to use for this dish, but any size of shrimp will work just as well. The cooking size might vary depending on the size of your shrimp.
- Serve with white rice or brown rice or over buttered pasta. Linguine and angel hair pasta are great, but any type of pasta works well. Cauliflower rice also works if you want a lower-carb version.
- Another great side dish would be some cheddar bay biscuits and a fresh green salad.
- If you have leftovers, allow the shrimp to cool to room temperature and transfer to an airtight container. Store in the fridge for 2 to 3 days.
Recipe FAQ's
Yes, this sauce traditionally includes white wine. All of the alcohol cooks out so there's no actual alcohol in the dish, it's just to add complexity!
If you don't want to use white wine, chicken stock is one option you can use instead. Vegetable broth will also work, but you may need to add more seasoning to make up for the potential missing flavor.
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Copycat Red Lobster Shrimp Scampi
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 6 tablespoons butter
- 1 1/4 cups dry white wine
- 2 tablespoons garlic finely minced
- 2 tablespoons lemon juice
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1/4 cup grated parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Heat a large 12 inch skillet on medium high heat and add the olive oil. Add in the shrimp and saute them until fully cooked and they turn pink about 4-5 minutes. Remove them to a plate.
- Reduce the heat a bit and add in the butter and garlic and cook until butter is melted and garlic is fragrant.
- Carefully add in the white wine and turn the heat back up to ,medium and let the wine simmer and reduce the liquid by half should take about 5-6 minutes.
- Stir in the lemon juice, Italian seasoning, and salt.
- Add the shrimp back in and let it simmer on low for 2-3 minutes to warn through.
- Turn off the heat and sprinkle the grated parmesan cheese on top.
- Serve over rice or cooked pasta, enjoy!
Notes
- Any size shrimp will work. I usually use colossal 16/20.
- You can use chicken broth in place of the wine but it will change the flavor slightly.
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