If you’re a seafood lover, this copycat Red Lobster shrimp scampi is about to be your new favorite dish! It’s buttery, garlicky, and has just the right balance of tangy lemon and savory Parmesan cheese. And the best part? You don’t have to dress up or leave the house to enjoy this restaurant-quality meal. It’s quick, easy, and perfect for busy weeknights or special occasions. Once you try it, I guarantee it’ll become a go-to recipe in your collection.

A little story behind my love for shrimp scampi

The first time I tried shrimp scampi was during a birthday dinner at—you guessed it—Red Lobster. I was skeptical because I wasn’t sure if I liked shrimp all that much. But one bite, and I was hooked! The buttery sauce clinging to perfectly tender shrimp, the slight zing from the lemon—it felt so indulgent yet surprisingly light. I remember mopping up every last bit of the sauce with warm bread and thinking, “How is this so good?” Fast forward to now, and recreating this dish at home has become a tradition. It brings back those happy memories every single time.

The origin story of shrimp scampi

Shrimp scampi is actually an American adaptation of an Italian classic. In Italy, “scampi” refers to a type of small lobster (langoustine) traditionally prepared in olive oil and garlic. When Italian immigrants brought this dish to America, they substituted shrimp for the scampi, creating what we know and love today. Over the years, variations have popped up, but the essentials—shrimp, garlic, butter, and a touch of acidity—remain unchanged. It’s a recipe that beautifully marries simplicity with elegance.

Let’s talk ingredients: how to make them shine

When it comes to shrimp scampi, every ingredient plays a key role. Here’s how to pick the best and make substitutions if needed:

Shrimp: Fresh or frozen shrimp both work great. Just make sure they’re peeled and deveined. If you can, go for large shrimp—they’re plump and satisfying in this dish. Pro tip: If you’re out of shrimp, you can use scallops or even chunks of firm white fish like cod!
Butter: Unsalted butter allows you to control the saltiness of the dish. It’s the heart of the sauce, so don’t skimp. If you want to make it dairy-free, a high-quality vegan butter can do the trick.
Garlic: Fresh garlic is a must. Minced garlic gives the sauce its signature aroma and flavor. If you’re in a pinch, garlic powder can work, but fresh is always best.
Lemon: The juice of half a lemon brings brightness to the dish. Want to mix it up? Lime juice offers a slightly sweeter tang that’s also delicious.
Italian seasoning: This blend adds depth and a touch of herbaceousness. If you’re out, just use a mix of dried oregano, basil, and thyme.

Kitchen gear: what you need to nail it

You don’t need a ton of fancy tools to make shrimp scampi, but a few essentials make life easier:

A large skillet: This is where all the magic happens. A nonstick skillet works well to prevent sticking, and it’s easy to clean afterward.
Tongs or a spatula: These are great for flipping the shrimp and stirring the sauce.
Zester or grater: While optional, a zester is perfect if you want to add some lemon zest for extra zing.
Garlic press: If you’re not a fan of chopping garlic, a press speeds things up.
Measuring spoons: Though this is a forgiving recipe, having teaspoons handy for seasoning helps keep things balanced.

Step-by-step: making shrimp scampi like a pro

Let’s dive into the fun part—cooking!

Cook the shrimp: Heat olive oil in your skillet over medium-high heat. Once the oil’s shimmering, add the shrimp. They cook quickly—about 2-3 minutes per side. Once they turn pink and opaque, remove them from the skillet. Overcooking makes them rubbery, so keep an eye on them!
Build the sauce: Lower the heat and add your butter to the skillet. As it melts, toss in the minced garlic. Stir it for about 30 seconds until fragrant. Don’t let it brown—it can turn bitter.
Deglaze the pan: Squeeze in the lemon juice, scraping up any bits stuck to the pan. This adds tons of flavor to your sauce. Let the liquid reduce by half, about 2-3 minutes.
Season and finish: Sprinkle in the Italian seasoning and return the shrimp to the skillet. Toss them in the sauce, letting them absorb all that buttery, garlicky goodness. Cook for another minute or two.
Serve and enjoy: Turn off the heat and garnish with grated Parmesan cheese. A sprinkle of fresh parsley brightens it up if you have it.

Variations to make it your own

This shrimp scampi recipe is wonderfully versatile. Here are some twists I’ve tried (and loved):

Gluten-free: Serve the shrimp scampi over gluten-free pasta or zucchini noodles. It’s just as satisfying!
Vegan option: Swap the shrimp for king oyster mushrooms and use vegan butter and nutritional yeast. It’s surprisingly delicious and hearty.
Low-carb: Pair the shrimp with cauliflower rice or spiralized veggies instead of traditional pasta.
Spicy twist: Add a pinch of red pepper flakes while sautéing the garlic for a little heat.
Seasonal flair: Toss in fresh cherry tomatoes or asparagus during the last couple of minutes of cooking for a pop of color and flavor.
Asian-inspired: Use a splash of soy sauce instead of Italian seasoning and garnish with green onions and sesame seeds.

Serving suggestions: presentation matters

For a true restaurant vibe, serve your shrimp scampi over a bed of linguine or angel hair pasta, twirling the noodles neatly onto plates. Add an extra sprinkle of Parmesan on top and a lemon wedge on the side. Want to impress guests? Serve it in shallow bowls with some crusty bread to soak up the sauce. For a light option, try serving it over sautéed spinach or mashed cauliflower.

Beverage pairings

Pairing drinks with shrimp scampi is all about complementing the flavors. Here are some options I swear by:

Sparkling water with lemon: The bubbles and citrus cut through the richness of the butter.
Iced green tea: Light and refreshing, it won’t overpower the delicate shrimp.
Lemonade: A slightly sweet lemonade echoes the citrusy notes in the dish.
Cucumber-mint spritzer: Muddle cucumber and mint, add soda water, and enjoy this cooling drink.

Storage and reheating tips

Leftovers? Lucky you! Store shrimp scampi in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. If the sauce seems thick, add a splash of water or broth to loosen it up. Avoid using the microwave if possible—it can make the shrimp rubbery.

Scaling the recipe: big parties or solo dinners

Whether you’re feeding two or a crowd, this recipe is easy to scale. For smaller portions, halve the ingredients. For larger groups, double or triple everything but be sure to use a bigger skillet so the shrimp cook evenly. Just remember: if you’re making a big batch, cook the shrimp in batches to avoid overcrowding the pan.

Troubleshooting: when things go sideways

Shrimp are tough: They were likely overcooked. Keep a close eye and remove them as soon as they’re pink and opaque.
Sauce is too thin: Let it simmer a bit longer to reduce and thicken. You can also add a pat of cold butter to emulsify it.
Too salty: If you overdid the Parmesan, balance it with a squeeze of lemon juice.

Give it a try!

There’s nothing like making your favorite restaurant dish in your own kitchen. This famous Red Lobster shrimp scampi is a foolproof recipe that’s sure to impress, whether you’re cooking for yourself or hosting friends. Go ahead, give it a whirl, and don’t be afraid to put your own spin on it. I can’t wait to hear how yours turns out!

Frequently asked questions

1. Can I use pre-cooked shrimp?
Yes, but it’s best to add them at the very end to avoid overcooking.

2. What’s the best pasta for shrimp scampi?
Linguine or angel hair pasta works beautifully, but any pasta you love will do!

3. Can I freeze shrimp scampi?
I wouldn’t recommend it. The texture of the shrimp and sauce changes when frozen.

4. How do I make it dairy-free?
Use vegan butter and nutritional yeast instead of Parmesan.

5. What’s a good side dish for shrimp scampi?
Garlic bread, a fresh green salad, or roasted veggies all pair wonderfully.