I'm not paying restaurant prices for shrimp scampi when I can make it at home in about 20 minutes! This Red Lobster Shrimp Scampi Copycat Recipe has everything you love about the original, tender shrimp swimming in a buttery, garlicky sauce that's practically begging for some bread to soak it all up.
After sharing more than 1,000 recipes, I've learned that some of the best restaurant-inspired meals are also the easiest to recreate. You don't need fancy ingredients or hours in the kitchen. Just a few simple steps, the right seasonings, and a little attention to your shrimp so they turn out juicy instead of rubbery.
This post was originally published in 2018. It has since been updated.
I used to love dining out at Red Lobster. Today, I STILL love those cheddar bay biscuits. You seriously can't shame me into disliking those!
Another favorite of mine from those days was their Garlic Shrimp Scampi. I always seemed to pair it with every dish I ordered. It's prepared with juicy shrimp and a garlicy sauce. YES, please!
Red Lobster Shrimp Scampi Ingredients
- Shrimp: Large shrimp works best since they are the star of the show here. 31/40 count will work great. I also prefer deveined shrimp because it's easier to clean and work with.
- Seafood Seasoning, Italian Seasoning, Salt, and Pepper
- Olive Oil
- Garlic
- Dry White Wine; I use Pinot Grigio. You can use broth as a substitute.
- Lemon Juice: I like to use fresh lemons.
- Butter
- Optional Red Pepper Flakes
How to Make Red Lobster Shrimp Scampi
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Shrimp: Pat the shrimp dry with paper towels. If needed, peel and devein them. You can leave the tails on or remove them, whichever you prefer. Drying the shrimp helps them sear properly instead of steaming in the pan.
- Season the Shrimp: Sprinkle the shrimp with seafood seasoning, salt, and pepper. Toss to coat evenly so every bite is well-seasoned.
- Sear the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook for 1-2 minutes per side, until the shrimp start to turn pink and opaque. Avoid overcrowding the pan. Remove the shrimp from the skillet and set aside. They will finish cooking in the sauce.
- Sauté the Garlic: Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30-60 seconds, stirring frequently, until fragrant. Be careful not to burn the garlic. Burnt garlic will make the sauce taste bitter.
- Deglaze with Wine: Pour in the dry white wine (I use Pinot Grigio) and scrape up any browned bits from the bottom of the skillet. These bits add extra flavor to the sauce. Allow the wine to simmer for 2-3 minutes to reduce slightly. If you're skipping the wine, use chicken broth or seafood broth instead.
- Make the Garlic Butter Sauce: Reduce the heat to low. Stir in the fresh lemon juice, Italian seasoning, and butter. Allow the butter to melt gently, stirring until the sauce is smooth and combined. Add the optional red pepper flakes if you want a little heat.
- Finish Cooking the Shrimp: Return the shrimp to the skillet along with any juices that have collected on the plate. Toss the shrimp in the garlic butter sauce and cook for another 1-2 minutes, or until the shrimp are fully cooked, opaque, and reach an internal temperature of 145°F. Don't overcook them! Shrimp can turn rubbery quickly.
- Serve: Remove the skillet from the heat and spoon the garlic butter sauce over the shrimp. Serve immediately with garlic bread, pasta, rice, or your favorite vegetables. That buttery sauce is too good to leave behind!
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Red Lobster Copycat Garlic Shrimp Scampi Recipe
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Video
Ingredients
- 1 pound raw shrimp Peeled and deveined
- 1 teaspoon Seafood Seasoning See notes.
- salt and pepper to taste
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 1 cup white wine I use Pinot Grigio.
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon red pepper flakes optional
- 1 teaspoon Italian Seasoning
- 3 tablespoons butter Softened.
- ¼ cup fresh grated Parmesan cheese
- finely chopped parsley to garnish
Instructions
- Season the shrimp with the seafood seasoning and salt and pepper to taste.
- Heat a skillet on medium-high heat.
- Add the olive oil to the skillet with the shrimp.
- Cook both sides of the shrimp for a total of 3-4 minutes until the shrimp turns bright pink.
- Remove the shrimp from the skillet.
- Add the garlic to the skillet. Cook for 1-2 minutes until fragrant.
- Add the white wine, fresh lemon juice, Italian Seasoning, and optional red pepper flakes. Cook for 1-2 minutes. The wine sauce will start to bubble.
- Lower the heat and cook for 2 additional minutes
- Add the butter to the skillet. Allow it melt.
- Add the shrimp back to the pan. Allow the dish to cook for 1-2 minutes.
- Serve with shredded Parmesan cheese and parsley.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
Wine brings subtle fruity, tangy notes that complement the garlic, butter, and shrimp without overpowering them. I recommend dry, white wine like a Pinot Grigio or Chardonnay.
You can use equal parts broth, seafood, chicken, or vegetable broth works best.
This is completely up to you and is a matter of preference. Often the tails are left on for presentation purposes only. The shrimp simply looks nicer and will have a nice curve to it when the tails are left on.
Leaving the tail on is often inconvenient when it comes to devouring the meal! It’s your call.
Absolutely! Frozen shrimp work just as well as fresh shrimp. Thaw them overnight in the refrigerator or place them in a sealed bag submerged in cold water until thawed. Pat the shrimp completely dry before seasoning and cooking. Excess moisture will cause the shrimp to steam instead of sear.
This usually happens when there's too much liquid or the wine hasn't reduced enough. Allow the wine to simmer for a few minutes before adding the butter. Make sure your shrimp are completely thawed and patted dry because excess water from frozen shrimp can thin out the sauce.
The easiest way is to let the wine reduce before adding the butter. Once the liquid has reduced, lower the heat and gradually stir in the butter to create a smooth, slightly thickened sauce. Shrimp scampi isn't supposed to have a thick, creamy sauce. It should be light, buttery, and perfect for tossing with shrimp or pasta.
The heat is probably too high. Butter can separate when it's added to a sauce that's boiling aggressively. Reduce the heat to low before adding the butter, and stir it in gradually. If the sauce starts to separate, remove the skillet from the heat and whisk in a small splash of warm water to help bring it back together.
Don't overcook them! Shrimp cook quickly, usually in just a few minutes. Once they turn pink and opaque and form a loose C shape, they're typically close to done. Use a meat thermometer to confirm they've reached 145°F. Remove them from the heat promptly because they'll continue cooking from residual heat.
Allow the shrimp to cool slightly, then transfer them and the sauce to an airtight container. Refrigerate within 2 hours of cooking and store for up to 3-4 days. I recommend eating leftovers sooner for the best flavor and texture.
Reheat the shrimp gently in a skillet over low heat with a splash of broth or water. Stir occasionally until heated through. Avoid boiling the sauce or cooking over high heat because the shrimp can become rubbery and the butter sauce may separate. For food safety, reheat leftovers to 165°F.
Yes, but I don't recommend it if you want the best texture. Cooked shrimp can become rubbery after freezing and reheating, and butter-based sauces may separate when thawed. If you do freeze it, store it in an airtight freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently.
What to Pair with Scampi
You can't go wrong with air fryer garlic bread, spaghetti salad with Italian dressing, chicken Caesar pasta salad, and Southern cabbage.
More Shrimp Recipes
Keto Shrimp Alfredo
Creamy Cajun Shrimp Pasta
Seafood Lasagna
Shrimp Egg Rollls
Seafood and Shrimp Chili
Air Fryer Frozen Shrimp
Grilled Shrimp Skewers
Jerk Shrimp Recipe
Shrimp and Crab Quiche
Shrimp Parmesan (Parmigiana)
More Copycat Recipes
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Red Lobster CopyCat Shrimp Scampi
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Lucy Parissi says
These shrimp look deliciously colourful and pink. Sometimes it's great to re-create restaurant favourites at home and you've pulled this one off to perfection.
Linda says
I love making shrimp scampi and I like the fact that you made it a little less caloric so I can have it more often. 🙂 I love to serve this over a gluten-free pasta with a side salad for the perfect light dinner.
Jane Saunders says
These shrimp look so appetising. I can't decide if it's the colour or the thought of that buttery, wine-based sauce that is pulling me in.
Carrie says
Res lobster actually has two different shrimp scampi recipes. When they have their Endless Shrimp they offer both. One is an Italian style with parmesan cheese such as the recipe that you have here. The other however is straight up shrimp scampi and the original recipe is butter, garlic white wine and kosher salt sprinkle in a little parsley at the end and that's it.
Linda says
Made these tonight. Followed ingredients and instructions to a T. They were excellent!!
staysnatched says
Awesome! Thanks for trying the recipe.
Sara Sprecher says
Unfortunately, this wasn't a hit for us. The wine was overpowering & the shrimp were tough. I used a lovely Pinot Grigio but the amount was just too much. I think it would have been better if it was a combination of wine & chicken broth.
staysnatched says
Sorry you didn’t enjoy it. The wine flavor is what I enjoy most about the recipe.
Donna Maddox says
Can cooked shrimp be used in this recipe? How?
staysnatched says
Sure, if you want.
Erika says
This was delicious! I didn’t use the white wine and used all chicken broth instead. The shrimp were cooked perfectly and the sauce was so flavorful. I served it with steamed broccoli and mashed potatoes. Thank you for another wonderful recipe, Brandi!
staysnatched says
This sounds so good!
Tanya says
This was soooo good!!! The sauce...the wine made it so flavorful. Loved it. This will now be my go to.
staysnatched says
YES! That's my favorite thing about it.
Sabrina Boucher says
I love red lobster but since the pandemic we have not been eating out so I was so happy to find a recipe that truly does taste like the real thing.
staysnatched says
Wonderful! I love a good copycat recipe!
Tania says
This recipe is amazing! I was especially thankful for the guidance on substituting broth for the wine as I didn’t have any wine on hand. The recipe is clearly written and the shrimp turned out exactly as I’d hoped! Flavorful and seasoned to perfection. Definitely one that will be in the regular rotation for my family. Thanks, Brandi!
staysnatched says
You're welcome. I'm glad you found the substitution helpful.
Amanda G. says
Hi Brandi! I made this tonight and added your air fried broccoli to it, and served it over brown rice. It was nice and light, yet flavorful! My mom is trying to eat healthier so I made this for us and she very much enjoyed it too.
staysnatched says
That sounds like an amazing pairing!
Sateria says
You always have the easiest most flavorful recipes! This did not disappoint! I served it with some fettuccine alfredo! Definitely adding this to the rotation! 😋😋😋
staysnatched says
Thank you! I'm glad you enjoyed this.
Nicole says
A delicious and easy copy-cat dish. Just added it to my own pasta recipe. The best thing about Brandi's recipes (besides how easy and delicious they are) is that she always adds very useful cooking knowledge and truths to her posts, DON'T skip over those, they're gold! Another amazing recipe by the queen herself.
staysnatched says
Thank you for sharing that! I'm glad you enjoyed it.
Laura says
This is my go to quick and easy meal recipe. So delicious-the whole family loves it!
staysnatched says
Glad to hear the family loves it.
Robin says
The best shrimp scampi on the web! Tasty and full of flavor. Your video's are the best! Thank you again.
staysnatched says
Yay! Thank you so much for that.
Ann says
These were super delicious! I needed a quick shrimp recipe for Christmas dinner. This recipe was not only easy but full of flavor. Good thing I tasted them while cooking because they disappeared very quickly!!!
staysnatched says
Yay! I'm glad you enjoyed it.
Marisa says
Amazing. Made this last night for a couple people. Everyone loved it! Thanks for the wonderful recipe!
staysnatched says
You're welcome! I'm glad everyone loved it.
Kristin says
I was so excited to come across this recipe because Red Lobster's Garlic Shrimp Scampi is my all time favorite. Quick, easy, and full of flavor, just like the original!
staysnatched says
I'm glad to hear it's like the original.
Katie B. says
So much flavor. Put it over gluten free noodles, and that was entirely unnecessary and overkill. The shrimp stands alone. Such an easy recipe. Will be adding to the quick weeknight meal rotation.
staysnatched says
So glad to hear it!