Here’s a copycat recipe for Red Lobster–Style Shrimp Scampi — garlicky, buttery, and restaurant-style 🦐🧄🧈
Red Lobster Shrimp Scampi
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 3 tablespoons butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley
- Grated Parmesan cheese, for serving
Instructions
1. Cook the Pasta
- Boil linguine in salted water according to package directions until al dente. Drain and set aside.
2. Cook the Shrimp
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Make the Garlic Sauce
- In the same skillet, add remaining butter and olive oil.
- Sauté garlic (and red pepper flakes if using) for 30–60 seconds until fragrant.
- Add white wine (or chicken broth) and lemon juice, simmer 2 minutes to reduce slightly.
4. Combine
- Return shrimp to the skillet and toss to coat in the sauce.
- Add cooked pasta and chopped parsley. Toss everything together until evenly coated.
5. Serve
- Plate pasta and shrimp, spoon extra sauce on top, and sprinkle with Parmesan cheese. Serve immediately.
Tips
- Use large, fresh or thawed shrimp for best texture.
- Don’t overcook the shrimp — they cook very quickly and will turn rubbery if overdone.
- Can add cherry tomatoes or spinach for extra flavor and color.
I can also give a faster stovetop version that’s ready in 20 minutes with the same creamy, garlicky taste.
