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Red Lobster Garlic Shrimp Scampi
Make Red Lobster's buttery, garlicky shrimp scampi at home with plump shrimp in a rich white wine and lemon butter sauce.
red-lobster · casual-dining · main-dish
🕑Prep10 min
🍳Cook12 min
⏱Total22 min
🍽Serves4
⭐DifficultyEasy
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 6 tablespoons butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb linguine, cooked
Instructions
- 1.Cook the linguine. Bring a large pot of salted water to a boil and cook the linguine according to package directions. Drain, reserving 1/2 cup of pasta water.
- 2.Sear the shrimp. Pat the shrimp dry and season with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear the shrimp for 1-2 minutes per side until pink and slightly curled. Remove and set aside.
- 3.Build the sauce. In the same skillet, melt the remaining 4 tablespoons of butter. Add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant — do not let the garlic brown.
- 4.Deglaze with wine. Pour in the white wine and lemon juice. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. The sauce should reduce by about half.
- 5.Combine everything. Return the shrimp to the pan. Add the cooked linguine and toss everything together, adding a splash of pasta water if needed to loosen the sauce. Cook for 1 minute to warm through.
- 6.Serve. Divide among plates and garnish with chopped fresh parsley. Serve immediately with crusty bread to soak up the sauce.
Red Lobster’s garlic shrimp scampi is one of the chain’s most beloved dishes — succulent shrimp swimming in a pool of garlic butter, white wine, and lemon, served over a bed of linguine. It is elegant enough for date night yet simple enough for a Tuesday dinner. This recipe delivers restaurant-quality scampi in under 25 minutes.
Why This Recipe Works
The key is building layers of flavor in the same pan. Searing the shrimp first creates fond (browned bits) on the bottom of the skillet, which gets lifted by the wine for incredible depth. Using both butter and wine creates a rich, emulsified sauce that clings to the pasta. Removing the shrimp before making the sauce prevents them from overcooking and becoming rubbery.
Pro Tips
- Pat the shrimp completely dry before searing. Wet shrimp will steam instead of getting that beautiful sear.
- Do not cook the garlic for more than 30 seconds — burnt garlic is bitter and will ruin the dish.
- If you prefer not to use wine, substitute chicken broth with an extra tablespoon of lemon juice.
- Serve with Red Lobster cheddar biscuits for the complete experience.
