Our copycat Red Lobster Shrimp Scampi recipe is super easy to make right at home. This mouthwatering recipe is made with white wine, lots of butter, and lemon juice, for a yummy dish that’s flavorful and fresh. Shrimp scampi is simple to make, even though it tastes restaurant-quality! Plus, this seafood recipe is actually budget-friendly! Yes, you can make an entire family dinner for less than the cost of one meal at Red Lobster.
Love seafood? Next time, try this New Orleans Shrimp recipe that’s buttery and delicious with just the right touch of heat. You can also make this pan-seared salmon recipe that’s ready in 30 minutes!
What is shrimp scampi?
Shrimp scampi is a classic Italian-American dish that typically consists of large shrimp cooked in a garlic-infused butter sauce. It’s often enhanced with white wine and lemon juice. The result is a classic and delicious combination of flavors that perfectly complements the natural sweetness of the shrimp. In this recipe, we’ve added a touch of Old Bay Seasoning for a hint of spice and depth of flavor.
What do I serve with shrimp scampi?
Shrimp scampi pairs well with plenty of sides. You can’t go wrong serving it with any of these:
- Pasta: Serve the shrimp scampi over a bed of linguine or spaghetti. We like freezing pasta to have it cooked on hand.
- Rice: Opt for fluffy white rice or aromatic jasmine rice. Plus, the rice soaks up the sauce!
- Crusty Bread: Enjoy the dish with a slice of artisan bread to mop up the lemony wine sauce.
- Vegetables: Serve steamed broccoli, asparagus, or green beans on the side.
Ingredients
- Extra-large shrimp, peeled and deveined
- Salt and freshly cracked black pepper
- Old Bay Seasoning
- Olive oil
- Garlic
- White wine
- Lemon juice
- Butter (lots of it)
- Fresh parsley
- Grated Parmesan
How to Make Red Lobster Shrimp Scampi (Copycat Recipe)
STEP ONE: Prep the shrimp. Season both sides of the shrimp with salt, pepper, and 1 teaspoon of Old Bay Seasoning.
STEP TWO: Cook the shrimp. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side, turning them once with tongs. Set aside the cooked shrimp on a plate. Add the minced garlic to the skillet, and cook for 1 minute.
STEP THREE: Deglaze the pan. Deglaze the pan with white wine and lemon juice, scraping up the bits in the pan with a wooden or silicone spoon. Bring to a boil; reduce the heat and simmer for 5 minutes. Stir in the butter and 1 teaspoon Old Bay Seasoning until melted into the sauce.
STEP FOUR: Add the shrimp. Add the shrimp back to the skillet and stir. Season with salt and black pepper to taste. Sprinkle with chopped parsley.
STEP FIVE: Serve. Garnish with grated parmesan cheese and serve immediately.
Tips and Recipe Notes
- I used Wild Caught Argentinean Raw Extra-Large Peeled & Deveined Frozen Shrimp in this recipe. Frozen shrimp tend to cost less than fresh shrimp, but you can use whichever shrimp you prefer.
- If you leave the tails on the shrimp when you cook them, they look pretty when served. However, it does make eating the dish a bit trickier, so if it makes more sense for you, remove the tails before you add them to the pan.
- Let your butter come to room temperature before adding it to the pan. This helps your sauce have a smoother consistency.
- Pat the shrimp dry with a paper towel before adding them to the skillet. Any extra liquid will cause the shrimp to steam instead of sear and lead to rubbery shrimp.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. Shrimp scampi can be refrigerated for up to 3 days.
While you can freeze shrimp scampi, keep in mind that the texture of the shrimp may change after thawing. Store leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Shrimp
To reheat the shrimp scampi, gently warm it in a skillet over medium-low heat until heated through. Don’t overheat it or the shrimp will become tough. You can also reheat your shrimp in the microwave if you prefer. Heat in 30 second intervals and stir well between.
Can this recipe be made gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free alternatives for the following ingredients:
- Replace regular pasta with gluten-free pasta or rice noodles.
- Ensure the Old Bay Seasoning is gluten-free or create your own blend using gluten-free spices.
Your other ingredients are typically gluten-free, but always verify with your own containers.
FAQs
Shrimp is best made with white wine. For the best flavor (not too sweet!), try a sauvignon blanc, pinot grigio, or the lesser-known Vermentino, which has a fruity citrus taste.
Yes! You can use either fresh or frozen shrimp to make shrimp scampi.
Yes! You can also use chicken broth if you prefer.
More Shrimp Recipes
Copycat Red Lobster Shrimp Scampi
Ingredients
- 1 pound extra-large shrimp peeled and deveined
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons Old Bay Seasoning divided
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 1/2 cups white wine
- 1 lemon juiced
- 1/2 cup unsalted butter room temperature
- 1 tablespoon fresh parsley leaves chopped for serving
- Grated Parmesan optional for serving
Instructions
- Prep the shrimp. Season both sides of the shrimp with salt, pepper, and 1 teaspoon Old Bay Seasoning.
- Cook the shrimp. Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes on each side, turning them once with tongs. Set aside the cooked shrimp on a plate. Add the minced garlic to the skillet, and cook for 1 minute.
- Deglaze the pan. Deglaze the pan with white wine and lemon juice. Scraping up the bits in the pan with a wooden or silicone spoon. Bring to a boil; reduce the heat and simmer for 5 minutes. Stir in the butter and 1 teaspoon Old Bay Seasoning until melted into the sauce.
- Add the shrimp. Add the shrimp back to the skillet and stir. Season with salt and black pepper to taste. Sprinkle with chopped parsley.
- Serve. Garnish with grated parmesan cheese and serve immediately.
Video
Notes
- I used Wild Caught Argentinean Raw Extra-Large Peeled & Deveined Frozen Shrimp in this recipe. Frozen shrimp tend to cost less than fresh shrimp, but you can use whichever shrimp you prefer.
- If you leave the tails on the shrimp when you cook them, they look pretty when served. However, it does make eating the dish a bit trickier, so if it makes more sense for you, remove the tails before you add them to the pan.
- Let your butter come to room temperature before adding it to the pan. This helps your sauce have a smoother consistency.
- Pat the shrimp dry with a paper towel before adding them to the skillet. Any extra liquid will cause the shrimp to steam instead of sear and lead to rubbery shrimp.
Nutrition
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