Easy Famous Red Lobster Shrimp Scampi Recipe

Shrimp scampi is one of those dishes that feels fancy but is incredibly easy to whip up. There’s something magical about tender, juicy shrimp bathed in a buttery garlic sauce with just the right amount of zest from lemon juice. This recipe brings a touch of Red Lobster’s famous version right into your kitchen, minus the restaurant bill. Whether you’re hosting a dinner party or just want a quick weeknight meal, this shrimp scampi hits all the right notes. Trust me, you’ll be reaching for a crusty loaf of bread to sop up every last bit of that luscious sauce.

this RECIPE

My first taste of shrimp scampi (and why it stuck with me) 🍤

I still remember my first taste of shrimp scampi as if it were yesterday. It was on a summer vacation by the beach, and we had wandered into a tiny seafood joint after a long day in the sun. The scent of garlic and butter wafting through the air was all it took to convince me to try it. One bite, and I was hooked—the sweetness of the shrimp, the richness of the sauce, the slight tang of lemon. It was pure magic on a plate. Since then, shrimp scampi has been my go-to for recreating that seaside vibe, even on the chilliest of nights at home. Every time I make this recipe, it brings me right back to that little restaurant by the ocean.

A quick dive into shrimp scampi’s background

Shrimp scampi actually has roots in Italy, where “scampi” traditionally referred to small lobster-like crustaceans called langoustines. Over time, the dish evolved, especially in the United States, where shrimp became the main ingredient. What stayed the same? The heavenly combination of garlic, butter, and olive oil that coats every bite. Today, shrimp scampi is an iconic dish, served everywhere from fine dining establishments to cozy kitchens, and it’s endlessly adaptable to suit different tastes. This recipe keeps it simple and comforting, while still giving you restaurant-level flavor.

Let’s talk ingredients: picking the best for this dish

Shrimp is the star of the show here, so you’ll want to get it right. Medium shrimp work best for this recipe, but feel free to go with larger ones if you prefer. Just make sure they’re peeled and deveined—nobody wants to fuss with shells mid-meal. If you don’t have fresh shrimp on hand, frozen works too; just thaw them properly beforehand.

Garlic is another key player. Freshly chopped garlic is best because it gives you that punchy flavor, but pre-minced garlic will do in a pinch. Italian seasoning ties the dish together with its blend of dried herbs, though you can swap it for fresh herbs like thyme or oregano if you’re feeling fancy.

Butter is where all the richness comes from. Unsalted butter lets you control the saltiness, but salted butter works fine too—just adjust your seasoning. As for the Parmesan, make sure to use a good-quality, grated option. If you’re vegan or avoiding dairy, nutritional yeast is a surprisingly great substitute for that cheesy umami kick.

Finally, don’t skimp on the lemon juice! Freshly squeezed is a must for that bright, citrusy balance. It’s what elevates the sauce from good to unforgettable.

Essential kitchen tools for shrimp scampi success

A trusty cast iron skillet is your best friend for this recipe. Its ability to retain heat ensures that the shrimp cook evenly, with a lovely golden sear. Don’t have a cast iron skillet? A stainless steel pan works well too.

You’ll also want a fine microplane or grater for the Parmesan cheese (if you’re using it) and a good-quality chef’s knife for chopping your garlic and parsley. Tongs make it easy to toss the shrimp in the sauce, but a wooden spoon will work just fine. Lastly, keep a citrus juicer on hand to squeeze every last drop from that lemon—bonus points if it catches the seeds for you!

Step-by-step: How to make this shrimp scampi perfection

Step 1: Prep the shrimp

Start by making sure your shrimp are peeled and deveined. If you’re new to cooking shrimp, a paring knife is handy for removing the vein, or you can buy pre-cleaned shrimp to save time. Give them a quick rinse and pat them dry with paper towels. This helps them sear better in the pan.

Step 2: Cook the shrimp

Heat up your cast iron skillet over medium heat, and add the olive oil. Once the oil is shimmering, it’s time to add the shrimp. Lay them out in a single layer to ensure even cooking. Don’t overcrowd the pan—work in batches if necessary. Cook them for 2-3 minutes on each side, or until they’re opaque and lightly golden. Remove the shrimp and set them aside.

Step 3: Sauté the garlic

Lower the heat to medium-low and add the chopped garlic to the skillet. Stir it around for 2-3 minutes, keeping a close eye on it. You want it fragrant and slightly softened, not browned (browned garlic can taste bitter). Sprinkle in your Italian seasoning and give it a quick stir.

Step 4: Make the sauce

Turn the heat down to low and slowly add the softened butter to the skillet. Stir continuously so it melts evenly into the garlic and herb mixture. This is the heart of the sauce, so take your time here—it’s worth it.

Step 5: Bring it all together

Add the shrimp back into the skillet and toss them in the sauce until fully coated. Sprinkle in your chopped parsley and season to taste with salt and pepper. Finally, top it all off with half the Parmesan cheese, saving the rest for serving.

Step 6: Serve and enjoy

Serve the shrimp scampi piping hot over pasta, rice, or with a side of crusty bread. Sprinkle the remaining Parmesan on top and dig in!

Variations and adaptations to make it your own

This recipe is endlessly adaptable! Want a gluten-free version? Serve it over gluten-free pasta or zucchini noodles for a lighter twist. For a dairy-free option, swap the butter for vegan butter and the Parmesan for nutritional yeast.

Looking for more heat? Add a pinch of red pepper flakes to the garlic as it sautés. You can also switch up the herbs—basil and fresh oregano bring a different dimension to the dish.

If you’re in the mood for seasonal flair, throw in some fresh veggies like cherry tomatoes or asparagus tips. They add color and a nice crunch.

Want an international twist? Toss in a handful of capers for a briny kick or drizzle with a touch of soy sauce for a fusion vibe. The possibilities are endless!

How to serve it (and impress your guests)

When it comes to serving shrimp scampi, presentation is everything. If you’re serving it over pasta, twirl the noodles into neat little nests and place the shrimp on top for a restaurant-style look. Garnish with a bit of fresh parsley and a final sprinkle of Parmesan for that finishing touch.

Pair it with a crisp side salad or roasted veggies to round out the meal. And don’t forget a basket of warm, crusty bread for soaking up all that buttery goodness—trust me, it’s a must.

Drink pairings you’ll love

Shrimp scampi pairs wonderfully with a sparkling water infused with lemon or lime—it complements the citrus in the dish perfectly. I’m also a big fan of serving it with a cold glass of iced tea (unsweetened or lightly sweetened) for a refreshing contrast.

If you’re craving something a bit more fun, try a virgin mojito with fresh mint and lime, or a citrusy mocktail with orange juice, soda water, and a splash of grenadine. These drinks add a festive flair without any alcohol!

Storage and reheating tips

Got leftovers? Lucky you! Store your shrimp scampi in an airtight container in the fridge for up to 2-3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of water or broth to revive the sauce. Avoid microwaving, as it can overcook the shrimp and make them rubbery.

If you’re planning ahead, you can also freeze the sauce by itself (minus the shrimp) for up to a month. Just thaw and add freshly cooked shrimp when you’re ready to serve.

Adjusting the recipe for a crowd (or just yourself)

This recipe serves about four people, but it’s easy to scale. For a larger crowd, double or even triple the ingredients, but cook the shrimp in batches to ensure even searing. For a solo dinner, simply halve the ingredients and enjoy the leftovers the next day—it tastes just as amazing!

FAQs about shrimp scampi

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them first by running them under cold water or leaving them in the fridge overnight.

2. What pasta works best with shrimp scampi?
Spaghetti, linguine, or fettuccine are classics, but you can also use angel hair for a lighter feel.

3. Can I make it spicy?
Yes! A pinch of red pepper flakes or a dash of hot sauce adds a nice kick.

4. Can I use pre-cooked shrimp?
Yes, but since pre-cooked shrimp just need to be warmed, add them to the sauce at the very end to avoid overcooking.

5. How do I keep the butter from separating?
Keep the heat low and stir continuously when adding the butter—it should emulsify nicely into the sauce.

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