Easy Red Lobster Shrimp Scampi is a simple and delicious dish that brings the flavors of the restaurant right to your kitchen. It features tender shrimp cooked in a garlicky, buttery sauce with a hint of lemon and herbs, served over pasta or rice. The sauce is rich but light enough to let the shrimp shine, making it a great choice for a quick weeknight dinner.
I love making this recipe when I want something special but don’t want to spend hours cooking. The best part is how fast it comes together—just a few minutes in a pan, and you have a dish that tastes like you ordered it out. I often add a sprinkle of parsley or a little extra lemon juice at the end for a fresh finish that really wakes up the flavors.
One of my favorite ways to enjoy this shrimp scampi is with crusty bread on the side to soak up all that buttery sauce. It’s an easy meal that feels fancy without any fuss, and everyone I serve it to always asks for seconds. This recipe reminds me of those times when good food and good company come together simply and perfectly.
Key Ingredients & Substitutions
Shrimp: Large peeled and deveined shrimp work best here for tender bites. Frozen shrimp is fine; just thaw before cooking. You can keep the tails on for a nice look or remove them for easier eating.
Garlic and Butter: These give the dish its classic, rich flavor. Use fresh garlic for the best taste. If you want a lighter option, reduce butter and add a little olive oil.
Lemon Zest and Juice: Fresh lemon brightens the sauce. Bottled lemon juice can work in a pinch, but fresh is worth the extra effort for the bright, fresh flavor.
White Wine: Dry white wine adds depth. If you don’t drink alcohol, chicken broth or vegetable broth is a good substitute and keeps the sauce tasty.
Pasta: I usually go with angel hair for its light texture that soaks up the sauce well. Spaghetti or linguine also work great as alternatives.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook super fast and overcooking makes them rubbery. To get it right:
- Heat your pan so it’s hot but not smoking.
- Add shrimp in a single layer without crowding.
- Cook about 2 minutes on one side until they turn pink and start curling.
- Flip and cook another 1-2 minutes until opaque.
- Remove from pan immediately to prevent carryover cooking.
I like to watch closely because shrimp can go from perfect to tough in seconds. Cooking them a little less and resting them off heat helps keep them juicy.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp evenly and making the sauce in one pan.
- Large pot – to boil pasta without crowding it so it cooks evenly.
- Colander – for draining pasta quickly and easily.
- Wooden spoon or silicone spatula – great for stirring shrimp and sauce without scratching your pan.
- Measuring spoons and cups – to get your ingredients just right, especially for butter and lemon.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of white fish for a tasty seafood twist.
- Add cherry tomatoes for a burst of sweetness and color.
- Mix in a handful of baby spinach at the end for some green and extra nutrition.
- Use crushed red pepper instead of flakes if you want a finer heat throughout the dish.
Easy Red Lobster Shrimp Scampi
Ingredients You’ll Need:
Main Ingredients:
- 1 pound large shrimp, peeled and deveined (tails on or off as preferred)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4-5 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, finely chopped
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup dry white wine (or chicken broth as substitute)
- Salt and black pepper, to taste
- 8 ounces angel hair pasta or your preferred pasta
- Grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes total. Plan for 10-12 minutes to cook the pasta and another 8-10 minutes to prepare the shrimp scampi sauce and toss everything together. It’s quick and perfect for a delicious weeknight meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, keeping about 1/4 cup of the pasta water, and set both aside.
2. Prepare the Shrimp and Sauce:
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add minced garlic and red pepper flakes. Sauté for 30 seconds to 1 minute, until the garlic is fragrant but not browned. Add the shrimp in a single layer and cook about 2 minutes per side, until pink and opaque. Season with salt and pepper.
Pour in the white wine (or chicken broth) and lemon juice. Simmer gently for 2-3 minutes to reduce the sauce slightly. Stir in the last tablespoon of butter, lemon zest, and parsley. If the sauce is thick, add a little reserved pasta water to loosen it.
3. Combine and Serve:
Add the cooked pasta to the skillet and toss everything well to coat the pasta in the shrimp scampi sauce. Serve immediately, garnished with extra parsley and Parmesan cheese if you like. Enjoy with crusty bread or a fresh salad for a complete meal!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. The best way is to thaw them overnight in the fridge or place the sealed bag in cold water for about 20-30 minutes. Pat them dry to avoid excess moisture in the pan.
Can I Substitute the White Wine?
Absolutely. If you prefer not to use wine, chicken broth or vegetable broth works well and still adds great flavor without alcohol. Just use the same amount specified in the recipe.
How Do I Store Leftovers?
Store any leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp, adding a splash of water or broth if needed to loosen the sauce.
What Pasta Works Best?
Angel hair pasta is traditional and cooks quickly, soaking up the sauce nicely. But you can also use linguine, spaghetti, or any long, thin pasta you prefer. Just adjust cooking time according to the package directions.
