Here’s a restaurant-style Red Lobster–inspired Shrimp Scampi that’s buttery, garlicky, and perfect over pasta or with crusty bread.
🍤 Ingredients (Serves 4)
- 1 lb (450 g) large shrimp, peeled and deveined
- 8 oz (225 g) linguine or spaghetti
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth)
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
🥣 Instructions
1️⃣ Cook Pasta
- Boil pasta in salted water according to package instructions.
- Reserve ½ cup pasta water before draining.
2️⃣ Cook Shrimp
- Heat 2 tbsp butter + olive oil in a large skillet over medium heat.
- Add shrimp in a single layer.
- Season lightly with salt, pepper, and optional red pepper flakes.
- Cook 1–2 minutes per side until pink and opaque.
- Remove shrimp from skillet and set aside.
3️⃣ Make the Sauce
- In the same skillet, add garlic and sauté 30–60 seconds until fragrant.
- Pour in white wine (or broth) and simmer 2–3 minutes to reduce slightly.
- Add lemon juice and remaining 1 tbsp butter. Stir until melted.
- Adjust seasoning with salt and pepper.
4️⃣ Combine
- Return shrimp to the skillet.
- Toss with drained pasta, adding reserved pasta water 1–2 tbsp at a time to loosen the sauce.
- Sprinkle with chopped parsley.
5️⃣ Serve
- Plate hot with extra lemon wedges or a drizzle of olive oil.
- Optional: serve with garlic bread for that Red Lobster vibe.
💡 Tips for Restaurant-Style Shrimp Scampi
- Do not overcook shrimp — they become rubbery. Remove as soon as pink and opaque.
- Butter + olive oil combo gives richness without burning.
- Fresh lemon juice brightens the sauce more than bottled juice.
- White wine adds depth — choose a dry variety like Sauvignon Blanc.
- Add a pinch of red pepper flakes for subtle heat, like Red Lobster does.
If you want, I can also give a 5-minute, weeknight version that tastes just like Red Lobster’s scampi but is ready in half the time.
Do you want me to do that?
