Here’s a delicious take on the Famous Red Lobster Shrimp Scampi — buttery, garlicky, lemony, and bursting with flavor. It’s a quick and easy dish you can make at home in under 30 minutes!
🦐🍋 Copycat Red Lobster Shrimp Scampi
🧾 Ingredients (Serves 4):
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1 lb large shrimp, peeled and deveined (tails on or off)
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3 tbsp butter
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1 tbsp olive oil
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4 cloves garlic, minced
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1/4 tsp crushed red pepper flakes (optional, for heat)
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1/4 cup dry white wine (like Pinot Grigio or Chardonnay) or chicken broth
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Juice of half a lemon (plus wedges for serving)
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1/4 cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped
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Salt & black pepper, to taste
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Optional: cooked angel hair pasta or crusty bread for serving
🔪 Instructions:
1. Prep the shrimp:
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Pat shrimp dry and season lightly with salt and pepper.
2. Sauté garlic:
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In a large skillet, heat olive oil and 2 tbsp butter over medium heat.
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Add garlic and red pepper flakes; sauté for about 1 minute until fragrant (don’t brown it).
3. Cook shrimp:
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Add shrimp to the skillet in a single layer. Cook 1–2 minutes per side until just pink and opaque.
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Remove shrimp and set aside.
4. Make the sauce:
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Deglaze the pan with white wine (or broth), scraping up any bits.
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Simmer for 2–3 minutes to reduce slightly.
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Stir in lemon juice, remaining 1 tbsp butter, and Parmesan.
5. Finish:
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Return shrimp to the pan. Toss to coat in the sauce.
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Sprinkle with fresh parsley and adjust seasoning if needed.
🍽️ To Serve:
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Spoon shrimp and sauce over angel hair pasta, zoodles, or serve with crusty bread for dipping.
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Garnish with extra lemon wedges and Parmesan.
📝 Tips:
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Don’t overcook the shrimp — they go rubbery fast.
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Want a creamy version? Stir in a splash of heavy cream before adding the shrimp back.
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No wine? Use chicken broth + a squeeze of extra lemon for acidity.
Would you like a keto version, a baked version, or a Red Lobster cheddar bay biscuit recipe to go with it?
