Copycat Red Lobster shrimp scampi is super easy to make right at home. Made with white wine, lots of butter, and lemon juice.
I’ve been wanting to re-create a childhood favorite of mine for a while now. Red Lobster shrimp scampi was always my favorite thing to order on the menu when I was a kid and I’m so excited to share this recipe with you. Did I mention it tastes better than Red Lobster? Let’s make it!
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
Step-by-Step Instructions
- Season both sides of the extra-large shrimp with salt, pepper, and 1 teaspoon of Old Bay Seasoning.
- 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 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 of Old Bay Seasoning until melted into the sauce.
- Add the shrimp back to the skillet and stir. Season with salt and black pepper to taste. Sprinkle with chopped parsley.
- Garnish with grated parmesan cheese and serve immediately.
Recipe Notes
- I am using Wild Caught Argentinean Raw Extra-Large Peeled & Deveined Frozen Shrimp in this recipe. Frozen shrimp tend to cost less than fresh shrimp.
- You can serve shrimp scampi with noodles, rice, asparagus, broccoli, or crusty bread.
- I like to keep the tails on for presentation but you can remove them before you cook the shrimp if you prefer.
- Pat dry the shrimp with a paper towel before adding them to the skillet. Any extra liquid will cause the shrimp to steam instead of sear.
- Leftovers will store in an airtight container in the fridge for up to 3 days.
Craving more recipes? Give these a try:
Copycat Red Lobster Shrimp Scampi
Copycat Red Lobster shrimp scampi is super easy to make right at home. Made with white wine, lots of butter, and lemon juice.
Servings: 4
Calories: 348kcal
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 am using Wild Caught Argentinean Raw Extra Large Peeled & Deveined Frozen Shrimp in this recipe. Frozen shrimp tend to cost less than fresh shrimp.
- When using frozen shrimp, thaw completely before you begin to cook.
- How to thaw frozen shrimp:
- On the day of – place the frozen shrimp into a large bowl and fill it with cold water. Stir to break the frozen shrimp apart. The shrimp will be thawed in 10-15 minutes.
- Place the frozen shrimp in the refrigerator the night before. Shrimp will thaw by morning.
- You can serve shrimp scampi with noodles, rice, asparagus, broccoli, or crusty bread.
- I like to keep the tails on for presentation but you can remove them before you cook the shrimp if you prefer.
- Pat dry the shrimp with a paper towel before adding them to the skillet. Any extra liquid will cause the shrimp to steam instead of sear.
- You can store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 348kcal | Carbohydrates: 6g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 945mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1031IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 1mg
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
Leave a Reply